Thai Red Curry Mussels with Basil and Ginger


  • 2 lbs mussels, cleaned
  • 2 tsp sesame oil
  • 3 tsp chopped ginger
  • 3 cloves garlic, minced
  • 2 cans coconut milk
  • 1 tbs Thai red curry paste
  • 1 small onion, minced
  • 1 tomato, seeded and chopped
  • 1 tbs chopped basil
  • 1 tbs fish sauce

This is an easy recipe with a delicious spicy red curry sauce.


  • Clean the mussels by rinsing under cold water.
  • In a  deep pan or dutch oven saute the garlic, ginger and onion in the sesame oil until soft. About 2 minutes.
  • Add the coconut milk, curry paste, tomatoes and fish sauce.
  • Simmer for 20 minutes.
  • Add the mussels and cook  until they open about 5-7 minutes.
  • Add the basil, stir.
  • Place mussels in bowls with  some broth poured over mussels.
  • Serve with crusty bread.


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