Time: 30 min.
Complexity: easily
Servings: 4

Mussels with Thai red curry - a detailed recipe.

Ingredients:

• 1.1 kg mussels (remove beards and rinse well)
• 2 tbsp. l. peanut butter
• 1 stalk of crushed lemongrass
• 3 tbsp. red curry paste
• 1/2 cup white wine
• 1 can unsweetened coconut milk
• 2 tbsp fish sauce (nam pla)
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh cilantro stems plus 2 tablespoons chopped fresh cilantro leaves
• 4 tablespoons chopped basil

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

mussels, curry paste, lemongrass, Peanut butter, white wine, coconut milk, fish sauce, lime juice, basil, cilantro

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Preparation:

Step 1
• Preheat the grill to high heat. Heat the oil in a heavy roasting pan on the grill grate until shimmering.
  
  Add lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice. Bring to a boil, stirring.
Step 2
• Add the mussels, cover the pan, and cook until they open. Add the cilantro and basil during the last minute of cooking. Serve in individual bowls, discarding the lemongrass.

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