Mussels with coconut milk and curry

Votes: 3

Photo of the dish: Anna Williams

Time: 40 min.
Complexity: easily
Servings: 6

Mussels with coconut milk and curry - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 stalks of lemongrass
4 tablespoons of vegetable oil
2 medium-sized red onions, thinly sliced into half rings
6 cloves garlic, thinly sliced
6 tablespoons peeled and chopped ginger
1/4 cup green curry paste
800 - 900 gr. coconut milk
4 tablespoons fish sauce
3 kg mussels, wash thoroughly with a brush, remove beards
4 limes, cut in half
1 cup chopped fresh cilantro

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Trim the lemongrass, leaving 15 cm of stem; discard the leaves. Crush the stems with the flat side of a knife and cut into 2.5 cm pieces.
Heat vegetable oil in a large saucepan over high heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the garlic, lemongrass, ginger, and curry paste and continue cooking, stirring, until golden brown, about 2 minutes.

Add coconut milk, fish sauce, and 1/2 cup water to the vegetables and bring to a boil. Add the mussels, cover, and cook, stirring occasionally, until the mussels open, about 8 minutes. Discard any unopened mussels. Add the juice of 2 limes, then add the remaining lime wedges, sprinkle with cilantro, and toss.

Categories:

recipe / Simple and quick recipes / Quick main courses / Soups / Soups with dressings / Cream soups / Fish soups / / Food Network - recipes

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