This Coconut Red Curry Mussels recipe combines tender, fresh mussels with a creamy, flavorful curry sauce. Infused with ginger, garlic, and a touch of lime, it's the perfect dish for a cozy dinner or entertaining guests. Serve with crusty bread to soak up every last drop of the sauce!

Why You’ll Love This Recipe
- Restaurant-Quality at Home: Impress your guests with this elegant yet simple dish.
- Bold Flavors: The red curry paste and coconut milk create a rich, aromatic sauce.
- Quick and Easy: Ready in just 25 minutes, making it perfect for weeknights or dinner parties.
If you love this recipe then be sure to check out our recipes for Fiery Ginger Garlic Shrimp, Shrimp Ceviche, Crispy Coconut Shrimp with Orange Marmalade Dip or Spicy Crispy Bang Bang Shrimp with Sweet Chili Sauce.
Ingredients
- Unsalted Butter: Adds richness and helps sauté the aromatics.
- Sweet Onion: Provides a mild sweetness to balance the bold curry flavors.
- Ginger and Garlic: Essential for depth and a classic curry base.
- Red Curry Paste: The star ingredient for a spicy, aromatic kick.
- Coconut Milk: Adds creaminess and richness to the sauce.
- Chicken Stock: Thins out the curry sauce while adding savory depth.
- Fish Sauce: Enhances the umami flavors in the dish.
- Brown Sugar: Balances the spice with a touch of sweetness.
- Fresh Mussels: Tender and juicy, they absorb the flavorful sauce beautifully.
- Cilantro: A fresh, herbaceous garnish.
- Lime Juice: Brightens the dish with a zesty finish.
Variations
- Broth Twist: Replace chicken stock with vegetable broth for a lighter, vegetarian-friendly option.
- Spicy Kick: Add a diced chili or a pinch of red pepper flakes for extra heat.
- Vegetarian Version: Substitute mussels with tofu or hearty vegetables like eggplant or mushrooms.
- Extra Herbs: Garnish with Thai basil or mint for additional flavor.
How To Make Coconut Red Curry Mussels
Step One: Melt the butter in a large pot over medium heat. Add the diced onion and sauté until softened, about 2-3 minutes. Stir in the grated ginger and minced garlic, cooking for another minute until fragrant.
Step Two: Stir in the grated ginger and minced garlic, cooking for another minute until fragrant. Stir in the red curry paste and cook for 1 minute to release its flavor.
Step Three: Add the coconut milk, chicken stock, fish sauce, and brown sugar. Stir until well combined and bring the mixture to a simmer.
Step Four: Stir until well combined and bring the mixture to a simmer.
Step Three: Add the fresh mussels to the pot, stirring to coat them in the curry sauce. Cover the pot and let the mussels steam for 5-7 minutes, or until they open. Discard any mussels that do not open.
Step Four: Squeeze the lime juice over the mussels and sprinkle with fresh cilantro. Give the pot a gentle stir to mix everything together. Ladle the mussels and sauce into bowls. Serve immediately with crusty bread or your favorite side.
Expert Tips
- Check Freshness: Discard any mussels with cracked shells or that don’t close when tapped.
- Don’t Skip the Cilantro: It adds a fresh, herbaceous touch to balance the rich curry sauce.
- Use Full-Fat Coconut Milk: For the creamiest, most flavorful sauce.
- Serve Immediately: Mussels taste best fresh off the stove while they’re hot and tender.
Storing This Seafood Dish
- Refrigerate: Store leftover mussels in an airtight container with the broth for up to 2 days.
- Reheat Gently: Reheat over low heat, ensuring the mussels don’t overcook and turn rubbery.
- Do Not Freeze: Mussels and coconut milk don’t freeze well and may lose their texture and flavor.
Optional Garnishes
- Chili Slices: For extra heat and color.
- Green Onions: Thinly sliced for a subtle onion flavor.
- Toasted Coconut Flakes: Adds a crunchy, tropical touch.
- Lime Wedges: Serve on the side for an extra burst of citrus.
What to Serve With Coconut Red Curry Mussels
- Crusty Bread: Perfect for soaking up the creamy curry sauce.
- Steamed Rice: Serve over jasmine or basmati rice for a heartier meal.
- Fresh Salad: A crisp side Vegan Fall Harvest Salad with a lime vinaigrette balances the richness of the dish.
- Noodles: Toss the mussels and sauce with Cooked Rice Noodles for a fun twist.
Coconut Red Curry Mussels
Ingredients
- 2 tablespoon Unsalted Butter
- 1 Sweet Onion Diced
- 1 teaspoon Ginger Grated
- 3 Cloves Garlic Minced
- 2 tablespoon Red Curry Paste
- 1 Can (14 oz) Coconut Milk Full-Fat
- ½ Cup Chicken Stock
- 2 teaspoon Fish Sauce
- 2 teaspoon Brown Sugar
- 4 Pounds Fresh Mussels Scrubbed And Debearded
- ¼ Cup Fresh Cilantro Chopped
- 1 Lime Juice
- Crusty Bread For Serving
Instructions
- Melt butter in a pot over medium heat. Add diced onion and cook for 2-3 minutes until softened. Add grated ginger and minced garlic, cooking for another minute until fragrant.
- Stir in red curry paste and cook for 1 minute to release the flavor.
- Pour in coconut milk, chicken stock, fish sauce, and brown sugar. Stir and bring to a simmer.
- Add fresh mussels, stir to coat in sauce, cover the pot, and steam for 5-7 minutes until mussels open. Discard any unopened mussels.
- Squeeze lime juice over mussels, sprinkle with cilantro, and stir. Serve with crusty bread or your favorite side.
Coconut Red Curry Mussels is an instant favorite in our house! Can’t wait to make this again.