Thai Coconut Curry Mussels with Baked Sweet Potato Fries
Thai Coconut Curry Mussels with Baked Sweet Potato Fries
Classic DishMussels with Fries
Prep: 25 min • Cook: 25 min. An aromatic fusion of mussels simmered in a fragrant coconut milk and red curry broth, complemented by lightly spiced baked sweet potato wedges.
- Preparation time
- 25 min
- Cooking time
- 25 min
- Total time
- 50 min
- Servings
- 4
Instructions
Prepare Sweet Potato Fries
- 1Preheat your oven to 400°F (200°C).
- 2In a bowl, toss the sweet potato wedges with olive oil, paprika, salt, and pepper until evenly coated.
- 3Spread the sweet potato wedges in a single layer on a baking sheet.
- 4Bake for 20-25 minutes, flipping halfway through, until tender and slightly crispy.
Cook Mussels
- 1Heat vegetable oil in a large pot or Dutch oven over medium heat.
- 2Add minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
- 3Stir in the red curry paste and cook for another minute.
- 4Pour in the coconut milk and add the bruised lemongrass pieces. Bring to a simmer.
- 5Add the cleaned mussels to the pot, cover, and cook for 5-7 minutes, or until all mussels have opened. Discard any unopened mussels.
- 6Stir in the fish sauce and lime juice. Remove and discard the lemongrass pieces.
Serve
- 1Ladle the mussels and broth into shallow bowls.
- 2Garnish with fresh chopped cilantro.
- 3Serve immediately with the baked sweet potato fries on the side.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 25 g
- Fat
- 21 g
- Carbs
- 40 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 25 g |
| Fat | 21 g |
| Carbs | 40 g |
Tips
- Ensure mussels are fresh and properly cleaned to avoid gritty sand in your dish.
- Don't overcook the mussels; they turn rubbery quickly once opened. Discard any that remain closed after cooking.
- Serve with crusty bread to soak up the delicious coconut curry broth.
