Thai red curry mussels

Thai red curry mussels

  • serves 2
  • A little effort

Spicy recipe for mussels that you will turn to time and time again. Make a quick Thai red curry mix and add coconut milk and an extra bird's eye chilli for the heat - and serve with plenty of crusty bread on the side. Quick and easy meal for two.



  • red curry paste 2-4 tbsp
  • oil
  • sugar a large pinch
  • coconut milk 400ml tin
  • lime leaves 4, torn
  • mussels 1kg bag
  • bird’s eye chilli 1, finely sliced


  • Step 1

    Put the paste in a pan with a little oil and heat until it sizzles. Add the sugar, then the coconut milk, stirring until the paste dissolves. Add the lime leaves and simmer for 5 minutes.

  • Step 2

    Clean the mussels and discard any that won’t close when tumbled about in the sink. Add to the pan, cover and cook for 3 minutes, shaking the pan until all the mussels open. Sprinkle with chilli and serve with jasmine rice.

Nutritional Information

  • Kcals 635
  • Fat 47.4g
  • Carbs 23.6g
  • Protein 28.2g
  • Salt 2.5g