Thai Mussels in Basil Coconut Sauce Recipe
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Servings: 4 people
Calories: 314kcal
Cost: $20
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Ingredients
- 1 can Galangal
- 2 cups Fish stock
- 1 teaspoon Minced garlic
- 1 teaspoon Minced ginger
- 1/2 cup Chopped onion
- 1/2 tablespoon Crushed ginger
- 3/4 cup Basil leaves
- 2 tablespoon Fish sauce
- 1 cup Shredded coconut
- 1 cup Coconut milk
- 3/4 cup Cilantro
- 1/2 pound Mussels
- 1 tablespoon Olive oil
Instructions
- Take a large sauce pan.
- Add the chopped onion and olive oil.
- Cook your chopped onion and then add the mussels.
- When the mussels are half cooked then add the galangal, fish stock, minced garlic and ginger.
- Add the coconut milk.
- Cook your ingredients until it starts boiling.
- Add in the shredded coconut, basil leaves and rest of the ingredients into your curry.
- Cook your ingredients for ten minutes.
- Garnish it with cilantro leaves.
- Your dish is ready to be served.
Video
Notes
- A Symphony of Aromas: The fragrance of Thai basil and the tropical allure of coconut milk dance together in this dish, creating an olfactory symphony that'll make your kitchen feel like a five-star restaurant.
- Selecting the Perfect Mussels: Opt for fresh, plump mussels. Give them a tap – if they close, they're good to go. Discard any that remain open.
- Customize Your Heat: Adjust the level of spiciness to your liking by tinkering with the amount of Thai red curry paste. Remember, it's all about finding that sweet spot where the heat complements the other flavors.
Nutrition
Calories: 314kcal | Carbohydrates: 17g | Protein: 9g | Fat: 25g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 8mg | Sodium: 1246mg | Potassium: 485mg | Fiber: 2g | Sugar: 11g | Vitamin A: 493IU | Vitamin C: 6mg | Calcium: 78mg | Iron: 4mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.