Thai Red Curry Mussels with Rice Noodles and Coconut Milk

Steamed mussels in a creamy and aromatic Thai red curry broth, served over tender rice noodles. A quick and flavourful weeknight dinner that's both comforting and exotic.

Prep Time

15 minutes

Total Time

30 minutes

Calories

450 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.77/serving

Season:

☀️ Summer

Meal Type:

Dinner•Soup

Cuisine:

Indian•Asian•Thai

Main Ingredient:

Seafood•Rice

Cooking Style:

Quick & Easy

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

2lbsMussels(Cleaned and debearded)

£6.00

8ozRice Noodles(Thin or medium width)

£1.50

113.5 oz canCoconut Milk(Full-fat or light)

£1.20

2tablespoonsRed Curry Paste(Adjust to taste)

£0.30

1tablespoonFish Sauce(Optional, for added umami (use soy sauce for vegetarian option))

£0.15

1teaspoonBrown Sugar(Or palm sugar)

£0.01

1inchGinger(Grated)

£0.25

3clovesGarlic(Minced)

£0.10

0.5mediumRed Bell Pepper(Thinly sliced)

£0.40

2stalksGreen Onions(Sliced, separate white and green parts)

£0.30

1tablespoonVegetable Oil

£0.05

0.3cupFresh Cilantro(Chopped, for garnish)

£0.50

1limeLime(Cut into wedges, for serving)

£0.30

0.5cupWater(If needed to thin the sauce.)

Total Cost

£11.06

£2.77 per serving

Instructions

1.
Prepare the rice noodles according to package directions. Drain and set aside.
2.
In a large pot or skillet, heat the vegetable oil over medium heat. Add the white parts of the green onions, garlic, and ginger and cook for 1 minute, until fragrant.
3.
Add the red curry paste and cook for another minute, stirring constantly.
4.
Pour in the coconut milk, fish sauce (if using), and brown sugar. Bring to a simmer.
5.
Add the sliced red bell pepper and cook for 2 minutes, until slightly softened.
6.
Add the mussels to the pot, stir to coat them in the curry sauce, and cover the pot with a lid.
7.
Steam the mussels for 5-7 minutes, or until they have all opened. Discard any mussels that do not open.
8.
If the sauce is too thick add water, a tablespoon at a time to reach desired consistency.
9.
Divide the rice noodles among bowls and spoon the mussels and curry broth over the noodles.
10.
Garnish with fresh cilantro and the green parts of the green onions. Serve immediately with lime wedges.

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My Notes

Nutrition Information

Nutrition per serving (350g)

450 kcal / 1883 kJ

Carbs

30g

12% of RDA

Fat

25g

36% of RDA

Protein

30g

60% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

8 g

9% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

To ensure the mussels are fresh, tap on any open mussels before cooking. If they don't close, discard them.

Adjust the amount of red curry paste to your preference. Start with less and add more to taste.

For a spicier dish, add a pinch of red pepper flakes or a chopped Thai chili to the curry broth.

You can add other vegetables to the curry, such as bok choy, mushrooms, or bamboo shoots.

Serve with crusty bread to soak up the delicious curry broth.

Cooking Equipment

Large pot with lid

Large skillet or wok

Colander

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

To ensure the mussels are fresh, tap on any open mussels before cooking. If they don't close, discard them.

Adjust the amount of red curry paste to your preference. Start with less and add more to taste.

For a spicier dish, add a pinch of red pepper flakes or a chopped Thai chili to the curry broth.

You can add other vegetables to the curry, such as bok choy, mushrooms, or bamboo shoots.

Serve with crusty bread to soak up the delicious curry broth.

Thai Red Curry Mussels with Rice Noodles and Coconut Milk

Ingredients

Instructions