This Thai mussels curry is a delightful fusion of flavors that brings the essence of Thai cuisine to your table. The rich and creamy coconut milk combined with the aromatic red curry paste creates a perfect base for the fresh mussels. It's a quick and easy dish that is sure to impress your family and friends.
Some ingredients in this recipe might not be commonly found in every household. Red curry paste is a staple in Thai cooking and can be found in the international aisle of most supermarkets. Fish sauce is another essential ingredient that adds a unique umami flavor to the dish. Fresh cilantro is used for garnish and adds a burst of freshness.

Ingredients For Thai Mussels Curry Recipe
Mussels: Fresh and cleaned, these are the star of the dish.
Vegetable oil: Used for sautéing the aromatics.
Garlic: Adds a pungent and aromatic flavor.
Ginger: Provides a warm and spicy undertone.
Red curry paste: The key ingredient for the curry base, offering a spicy and aromatic flavor.
Coconut milk: Adds creaminess and richness to the curry.
Chicken broth: Helps to create a flavorful and slightly salty base.
Fish sauce: Adds a unique umami flavor that is essential in Thai cuisine.
Lime juice: Provides a tangy and fresh contrast to the rich curry.
Cilantro: Used as a garnish to add a burst of freshness and color.
Technique Tip for Making This Dish
When cooking the garlic and ginger, make sure to finely mince them to ensure they release their full flavors. Cook them just until fragrant, which usually takes about 30 seconds to a minute. Overcooking can cause them to burn and turn bitter, which can negatively affect the overall taste of your Thai mussels curry.
Suggested Side Dishes
Alternative Ingredients
mussels - Substitute with clams: Clams have a similar texture and flavor profile, making them a good alternative in seafood dishes.
vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor that complements Thai cuisine well.
garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can enhance the dish without overpowering it.
ginger - Substitute with galangal: Galangal is a common ingredient in Thai cooking and offers a more citrusy, pine-like flavor compared to ginger.
red curry paste - Substitute with green curry paste: Green curry paste has a different but equally rich flavor profile that can add a unique twist to the dish.
coconut milk - Substitute with almond milk: Almond milk can be used for a lighter, less creamy texture, though it will alter the flavor slightly.
chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a vegetarian version of the dish.
fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor, though it lacks the fishy undertones of fish sauce.
lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor, making it a suitable replacement.
cilantro - Substitute with basil: Basil provides a different but equally aromatic flavor that can complement the other ingredients in the dish.
Alternative Recipes Similar to This Dish
How to Store or Freeze This Recipe
Allow the Thai mussels curry to cool to room temperature before storing. This helps prevent condensation, which can lead to soggy textures and spoilage.
Transfer the cooled curry into airtight containers. For optimal freshness, use containers that are just the right size to minimize air space.
Label the containers with the date of preparation. This ensures you keep track of how long the curry has been stored.
Store the containers in the refrigerator if you plan to consume the curry within 2-3 days. The coconut milk and mussels will maintain their quality and flavor in this timeframe.
For longer storage, place the airtight containers in the freezer. The curry can be frozen for up to 2 months without significant loss of flavor or texture.
When ready to enjoy the curry again, thaw it in the refrigerator overnight. This gradual thawing process helps maintain the integrity of the mussels and coconut milk.
Reheat the curry gently on the stovetop over medium heat. Stir occasionally to ensure even heating and to prevent the coconut milk from separating.
If the curry appears too thick after reheating, add a splash of chicken broth or water to reach the desired consistency.
Garnish with freshly chopped cilantro just before serving to revive the vibrant flavors and add a touch of freshness.
How to Reheat Leftovers
Gently reheat the Thai mussels curry on the stovetop over medium-low heat. Place the curry in a saucepan, cover, and stir occasionally until warmed through. Be careful not to overcook the mussels to avoid them becoming tough.
Use a microwave-safe dish to reheat the curry. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power in 1-minute intervals, stirring in between, until the curry is hot. This method ensures even heating without overcooking the mussels.
If you have a steamer, place the mussels curry in a heatproof bowl and steam for about 5-7 minutes, or until heated through. This gentle method helps maintain the texture and flavor of the mussels.
For a quick reheat, use a double boiler. Place the curry in the top part of the double boiler and simmer water in the bottom part. Stir occasionally until the curry is hot. This method prevents direct heat from toughening the mussels.
If you prefer an oven method, preheat your oven to 300°F (150°C). Transfer the curry to an oven-safe dish, cover with foil, and heat for about 15-20 minutes, or until warmed through. This method is slower but ensures even heating.
Best Tools for Cooking This Recipe
Large pot: A large pot is essential for cooking the mussels and allowing them to open up properly.
Lid: A lid is necessary to cover the pot and help steam the mussels.
Wooden spoon: A wooden spoon is useful for stirring the ingredients without scratching the pot.
Measuring spoons: Measuring spoons are needed to accurately measure the vegetable oil, red curry paste, fish sauce, and lime juice.
Garlic press: A garlic press can be used to mince the garlic quickly and efficiently.
Grater: A grater is handy for mincing the ginger.
Can opener: A can opener is required to open the can of coconut milk.
Measuring cup: A measuring cup is necessary for measuring the chicken broth.
Knife: A knife is essential for chopping the fresh cilantro.
Cutting board: A cutting board provides a safe surface for chopping the cilantro and mincing the garlic and ginger.
Serving bowl: A serving bowl is used to present the finished dish.
Tongs: Tongs can be helpful for handling the mussels when serving.
How to Save Time on Making This Dish
Prep ingredients in advance: Mince the garlic and ginger ahead of time to streamline the cooking process.
Use pre-made curry paste: Opt for store-bought red curry paste to save time on blending spices.
Clean mussels beforehand: Ensure the mussels are cleaned and debearded before starting the recipe.
Measure liquids early: Have the coconut milk, chicken broth, and fish sauce pre-measured and ready to pour.
Chop cilantro in advance: Pre-chop the cilantro and store it in the fridge until needed.

Thai Mussels Curry
Ingredients
Main Ingredients
- 2 lbs Fresh mussels cleaned and debearded
- 1 tablespoon Vegetable oil
- 2 cloves Garlic minced
- 1 tablespoon Ginger minced
- 2 tablespoon Red curry paste
- 1 can Coconut milk
- 1 cup Chicken broth
- 1 tablespoon Fish sauce
- 1 tablespoon Lime juice freshly squeezed
- 1 cup Fresh cilantro chopped
Instructions
- Heat the oil in a large pot over medium heat. Add the garlic and ginger, and cook until fragrant.
- Add the red curry paste and cook for another minute.
- Pour in the coconut milk and chicken broth, and bring to a simmer.
- Add the mussels, cover the pot, and cook until the mussels open, about 5-7 minutes.
- Stir in the fish sauce and lime juice. Garnish with fresh cilantro before serving.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Recipe
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