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Thai Coconut Curry Mussels with Baked Sweet Potato Fries - Image 1

Thai Coconut Curry Mussels with Baked Sweet Potato Fries

Belgian cuisineAsian cuisineThai cuisine
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Thai Coconut Curry Mussels with Baked Sweet Potato Fries

Mussels 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
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

Mussels

  • 2lb mussels(fresh, scrubbed and debearded)
  • 13 1/2 fl oz coconut milk(full-fat)
  • 2 tbsp red curry paste(adjust to taste)
  • 1 pc lemongrass(bruised and cut into 3-inch pieces)
  • 3 pcs garlic(cloves, minced)
  • 1 tbsp ginger(fresh, grated)
  • 1 tbsp vegetable oil
  • 1 tsp fish sauce
  • 1 tbsp lime juice(freshly squeezed)
  • 1/4 cup cilantro(fresh, chopped, for garnish)

Sweet Potato Fries

  • 2 pcs sweet potatoes(medium, peeled and cut into wedges)
  • 1 tbsp olive oil
  • 1 tsp paprika
  • tsp salt(to taste)
  • tsp black pepper(freshly ground, to taste)

Instructions

Prepare Sweet Potato Fries

  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, toss the sweet potato wedges with olive oil, paprika, salt, and pepper until evenly coated.
  3. Spread the sweet potato wedges in a single layer on a baking sheet.
  4. Bake for 20-25 minutes, flipping halfway through, until tender and slightly crispy.

Cook Mussels

  1. Heat vegetable oil in a large pot or Dutch oven over medium heat.
  2. Add minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
  3. Stir in the red curry paste and cook for another minute.
  4. Pour in the coconut milk and add the bruised lemongrass pieces. Bring to a simmer.
  5. Add the cleaned mussels to the pot, cover, and cook for 5-7 minutes, or until all mussels have opened. Discard any unopened mussels.
  6. Stir in the fish sauce and lime juice. Remove and discard the lemongrass pieces.

Serve

  1. Ladle the mussels and broth into shallow bowls.
  2. Garnish with fresh chopped cilantro.
  3. Serve immediately with the baked sweet potato fries on the side.

Nutrition

Servings
4
Serving size (imperial)
12.3 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories450.5 kcal128.7 kcal1,802 kcal
Protein25.2 g7.2 g100.8 g
Fat20.8 g5.9 g83.2 g
Carbs40.1 g11.5 g160.4 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.

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