An easy Coconut Milk Mussels recipe for Thai curry lovers. The gentle curry and coconut milk sauce makes this dish appealing to all ages — add more chilies for heat or omit them for children.
This Coconut Milk Mussels dish combines mussels, creamy coconut milk and aromatic Thai curry paste with just a few everyday ingredients, creating a fragrant, saucy meal that pairs beautifully with rice or pasta.
It’s quick to prepare and versatile: use frozen half-shell mussels for convenience and consistent results. Frozen mussels are a sustainable animal-protein choice and are handy to keep in the freezer for fast weeknight dinners.
The sauce carries all the flavor — think of a classic mussels-in-coconut-milk curry. It’s rich, aromatic and ready in under 20 minutes, making it a great option for a satisfying dinner.
Take a quick glance at the ingredients for a Thai-style curry coconut milk mussels dish:
(Scroll down for the full printable recipe card)
- 3 tablespoons Thai red curry paste — adjust by a tablespoon up or down to taste
- 1 tablespoon garlic and ginger paste — increase if you like bolder garlic and ginger flavors
- 1 can (400 ml / 13.5 fl oz) coconut milk — one can makes a fragrant, saucy base
- 2 cups vegetable stock — use a good-quality stock for best flavor
- 2 tablespoons fish sauce — adds depth and a subtle seafood umami
- 800 grams frozen half-shell mussels, defrosted (about 2 pounds)
To serve:
- 4 spring onions (green onions), chopped — focus on the white parts if preferred
- 2 red chilies, finely chopped or sliced into rings (seeded or not) — adjust to taste
- Handful of cilantro, chopped — optional if you don’t like cilantro
- Lemon wedges, optional — one wedge per person if desired
Coconut Milk Mussels
Coconut Milk Mussels
Linda Nortje
Ingredients
- 3 tablespoons Thai Red Curry Paste
- 1 tablespoon Garlic and Ginger Paste
- 1 can 400 ml Coconut Milk (13.5 fl oz)
- 2 cups Vegetable Stock
- 2 tablespoons Fish Sauce
- 800 grams Frozen Half Shell Mussels defrosted (about 2 pounds)
TO SERVE:
- 4 Spring Onions chopped
- 2 Red Chilies chopped, seeded or not
- Handful Cilantro chopped
- Lemon wedges optional
Instructions
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In a large saucepan combine the curry paste, garlic and ginger paste, coconut milk, vegetable stock and fish sauce. Bring the mixture to a gentle boil.
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Add the defrosted mussels, cover, and simmer for about 8 minutes, or until the mussel flesh turns orange and firms up.
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Serve immediately, scattered with spring onions, chilies and cilantro. Add a lemon wedge on the side if you like.
Notes
Nutrition value, where given, is not always accurate. Please check your ingredient labels for exact information.