Thai red curry soup is my go-to easy dinner. All you really need is a jar of Thai curry paste, coconut milk, and the vegetable and/or protein of your choice and you are set.
Cathy Hall “I often make Thai Red curry soup and when I heard that the Darling Wine Shop was supplying mussels again, the decision was easy; I didn’t regret it!”
To serve 6 people
- 2 kgs washed and de-bearded mussels. Order from Darling Wine Shop
- 4 Tbsp Thai red curry paste (depends on preference of taste)
- 500ml vegetable stock
- 2 cans coconut milk
- 1 finely chopped onion
- 3 cloves of garlic (minced)
- 125 mls cup fresh coriander, chopped
- 2 tsp fresh minced ginger
- 2 Tbsp Canola oil
- 2 Tsp fish sauce (or to taste)
- juice of 1 lime (to taste)
Make sure your mussels are scrubbed clean and de-bearded, discard any that have opened and do not close after a quick tap. In a medium pot or a large pan, add your oil and heat up over medium heat. Add the onions and garlic and sauté until softened/fragrant. Next, add the ginger and curry paste. You want to let the curry paste fry up a bit in the hot oil, let this go for about 30 seconds and then add your coconut milk, vegetable stock, fish sauce, and lime juice and bring to a boil.
Once boiling, add your mussels and cover for about 4-5 minutes, shake your pot/pan midway to ensure even cooking. If any mussels do not open, discard them. Remove from heat and add chopped fresh cilantro, and extra chilis if you like. Serve into individual bowls and garnish with coriander leaves.
Serve with DIY Crusty bread using dough from Darling Spar or crusty Ciabatto from Darling Wine Shop. Enjoy!