Malaysian Red Curry Mussels (Chem Chép Sốt Cà Ri Đỏ Malaysia)
This elegant, yet quick and easy dinner uses two of my favorite powerhouse ingredients: mussels and Malaysian red curry paste.
Servings 2
Calories 290kcal
Equipment
- heavy-bottomed pot or pan don't use nonstick
Ingredients
- 2 lbs mussels
- 1 tablespoon neutral oil
- shallot sliced thinly
- 2 cloves garlic sliced thinly
- 1 13.5 oz can coconut milk
- 2 tablespoon Malaysian red curry paste
- 1 teaspoon fish sauce
- 1 tablespoon cilantro finely chopped
- 1 stalk green onion finely chopped
- 1 tbsp fried shallot
Instructions
- Rinse and comb through your mussels. Discard any with cracked shells. Tap open mussels lightly against your sink. Discard them if they don't reclose.
- Add oil to a heavy-bottomed pan on medium heat. Cook the sliced shallot and garlic until fragrant, 1-2 minutes.
- Add the Malaysian red curry paste and cook until the paste has lent its color to the oil and everything smells fragrant about 1 minute.
- Add the coconut milk and mix well. Bring to a simmer. Taste and season with fish sauce if it needs more salt. Different brands of curry paste will l have different salt levels. I needed an extra teaspoon when I used the Grumpy Ginger brand.
- Add the mussels to the pot in an even layer.
- Cover the pot and steam the mussels until they have all opened up. Keep the lid on for the first five minutes, shaking 1 or 2 times to redistribute them if necessary. Check to see if nearly all of the mussels have opened up after 5 minutes. Cover and cook an additional 1-2 minutes if that's not the case. Any mussels that are still closed after this time should be discarded.
Nutrition
Calories: 290kcal | Carbohydrates: 12g | Protein: 28g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 65mg | Sodium: 900mg | Potassium: 796mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2807IU | Vitamin C: 22mg | Calcium: 94mg | Iron: 10mg