Thai Red Curry Mussels
- 2 to 3 pounds mussels
- 1/2 yellow onion, sliced thinly
- 1 red bell pepper, sliced thinly
- 2 cloves garlic, minced
- 1 inch ginger, minced (about 1 tablespoon)
- 4 tablespoons red curry paste
- 2 tablespoons brown sugar
- 1 tablespoon fish sauce
- 1 14-oz can coconut milk
- 1/2 cup chicken broth
- 1 lime, cut into wedges
- 1 ciabatta loaf, thinly sliced and toasted
- Produce
- Garlic (2 cloves)
- Ginger (1 inch)
- Lime, wedges (1)
- Red bell pepper (1)
- Yellow onion (1/2)
- Seafood
- Mussels (2 pounds)
- Canned Goods
- Chicken broth (1/2 cup)
- Coconut milk (1 14-oz can)
- Condiments
- Fish sauce (1 tablespoon)
- Cooking & Baking
- Brown sugar (2 tablespoons)
- Pasta & Grains
- Red curry paste (4 tablespoons)
- Bread & Baked Goods
- Ciabatta loaf (1)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published April 9, 2012 (10 months ago).
100 people saved this recipe.
