Thai Red Curry Mussels – Detailed recipe cooking. 
Time: 30 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1.1 kg mussel (remove the beard and rinse well)
- 2 tbsp. l peanut butter
- 1 stalk of crushed lemongrass
- 3 tbsp. l red curry paste
- 1/2 tbsp. white wine
- 1 can of unsweetened coconut milk
- 2 tbsp. l fish sauce (us pla)
- 2 tbsp. l fresh lime juice
- 2 tbsp. l chopped stems of fresh cilantro plus 2 tbsp. l chopped fresh cilantro leaves
- 4 tbsp. l chopped basil
Recipes with similar ingredients: mussels, curry paste, lemon grass, peanut butter, white wine, coconut milk, fish sauce, lime juice, basil, cilantro
Recipe preparation:
- Preheat the grill to a high temperature. In a heavy brazier on grill the oil until it begins to shine. Add lemongrass, curry paste, wine, coconut milk, fish sauce and lime juice. Bring to a boil, stirring.
- Put the mussels, cover the pan with a lid and cook until the mussels will not open. At the last minute of cooking, add cilantro and basil. Serve in separate bowls, discard lemongrass.
