28/08/2026
Thai Coconut Curry Mussels
Serves: 2–4 | Prep time: 10 minutes | Cook time: 10 minutes
Ingredients
- 1 kg Blue Ocean Mussels, cleaned
- 1 tbsp coconut oil or olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1–2 tbsp Thai red curry paste (adjust to taste)
- 400 ml coconut milk
- 1 tsp brown sugar or honey
- 1 tbsp fish sauce (optional)
- Juice of ½ lime
- 1 handful fresh coriander, roughly chopped
- 1 red chilli, sliced (optional)
- Fresh basil leaves (optional)
To Serve
- Steamed jasmine rice
- Crusty bread or naan
- Lime wedges
Method
1. Heat the coconut oil in a large pot over medium heat.
2. Add the onion and cook for 3–4 minutes until softened.
3. Stir in the garlic and ginger, cooking for another minute until fragrant.
4. Add the Thai red curry paste and cook for 1–2 minutes, stirring constantly to release the flavours.
5. Pour in the coconut milk and stir until smooth.
6. Add the brown sugar, fish sauce (if using), and lime juice. Simmer gently for 2–3 minutes.
7. Add the cleaned mussels, cover the pot with a lid, and cook for 5–7 minutes, shaking the pot once or twice until all the mussels have opened.
8. Discard any mussels that remain closed after cooking.
9. Stir through the fresh coriander and garnish with sliced chilli and basil if desired.
10. Serve immediately with jasmine rice or warm crusty bread to soak up the delicious Thai coconut curry broth.
