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A Thai-style mussel pot with a sweet, briny, and spicy red curry sauce. Enjoy !
|Red curry paste||70g|
|Ginger Paste||15g (1 sachet)|
|Fish sauce||½ Tbsp|
|Wok oil with Chillies||2 Tbsp|
|Clove garlic||2 pieces|
|Carrot (grated)||½ piece|
Stir-fry curry paste
Heat 2 Tbsp wok oil in a pan until hot. Stir fry red curry paste until an aroma develops.
Add the chopped tomatoes and cook for 2 minutes. Add the garlic and ginger paste. Saute for an additional minute.
Add coco and mussels
Add the coconut milk and mussels. Cover the pan. Let simmer for about 5 minutes until the mussels open up.
Uncover, add the lime juice, fish sauce and coriander. Simmer until cooked through.