Mussel and pineapple curry recipe

Mussel and Pineapple Curry recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a unique and flavorful curry recipe? Look no further than this mouthwatering Mussel and Pineapple Curry. This fusion dish combines the delicate brininess of mussels with the sweetness of pineapple, creating a perfect balance of flavors. The aromatic blend of spices and herbs adds depth to the curry, making it a true delight for your taste buds. Whether you're a seafood lover or simply want to try something new, this recipe is sure to impress.

Keywords: Mussel and Pineapple Curry, Fusion dish, Flavors, Aromatic blend, Seafood.

Mussel and pineapple curry recipe details

Mussel and pineapple curry recipe, recipe Rating: 4.6
Number of votes:112 

Ingredients

1 tbsp	grapeseed oil
2 tbsp	Thai red curry paste
2 ½	cm piece of fresh root ginger, finely chopped, grated
1 large	fresh green chilli, thinly sliced
1 tbsp	lemon grass, chopped
200 ml	coconut milk
1 tbsp	fish sauce
1 tsp	soft brown sugar
48	pre-cooked mussels, defrosted
1 small	(200 g) tin of pineapple chunks, drained or some fresh pineapple cut into small chunks
	basil leaves, for garnish

Instructions

Heat oil in a heavy-based saucepan, add curry paste, ginger, chili and lemon grass and fry over a low heat for 4 minutes, stirring.

Stir in coconut milk, fish sauce and sugar and cook for 2 minutes. Add mussels and pineapple and cook for a few minutes until mussels are hot through.

Serve on a bed of boiled rice garnished with basil leaves.

Note:
Use frozen pre-cooked mussels, but defrost fully before cooking. I have used bart chopped lemon grass instead of fresh lemon grass because it is already softened and fresh lemon grass takes longer to cook and soften up. allow about 12 mussels per person.

Preparation time:
ca. 5 min
Grade of difficulty:
medium
Calories per portion:
n/a