Description
Enjoy succulent mussels cooked in a rich, creamy Thai coconut curry broth. This healthy, quick, and keto-friendly seafood dish is ready in just 20 minutes, making it ideal for a special Easter meal or easy weeknight dinner.
Ingredients
- 4 lbs fresh mussels, cleaned and debearded
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 1 can (14 oz) coconut milk
- 1 cup fish or seafood broth
- 2 tablespoons soy sauce (or tamari)
- 1 tablespoon brown sugar
- Juice of 1 lime
- 1 red bell pepper, thinly sliced
- 1 cup cherry tomatoes, halved
- Fresh cilantro leaves for garnish
- Steamed jasmine rice for serving (optional)
Instructions
- Clean Mussels: Rinse mussels under cold water; discard open or damaged ones. Set aside.
- Cook Aromatics: In a large pot, heat oil over medium heat. Sauté onion until translucent. Add garlic and ginger; cook for another 1-2 minutes.
- Add Curry Paste: Stir in Thai red curry paste, cooking 2 more minutes until fragrant.
- Simmer Curry Base: Add coconut milk, fish broth, soy sauce, brown sugar, and lime juice. Simmer 5-7 minutes.
- Cook Mussels: Add mussels, red bell pepper, and tomatoes. Cover and steam 5-7 minutes until mussels open.
- Serve: Discard unopened mussels. Garnish with fresh cilantro leaves. Serve over steamed jasmine rice if desired.
Notes
- Adjust spice by modifying curry paste amounts.
- Substitute coconut milk with almond milk for a lighter dish.
- Pair with fresh salads or vegetable sides for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: ~340
- Sugar: 5g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 65mg
Keywords: Thai Coconut Curry Mussels, Thai seafood curry, Low-carb seafood, Easy keto mussels, Easter seafood recipe