This recipe speaks to my soul because it’s a vibrant, flavor-packed journey that transports me straight to the bustling streets of Thailand with every mouthful. Plus, there’s something magical about the way the creamy coconut milk and spicy red curry paste dance together, making my taste buds feel like they’re at an epic party.
I adore preparing Malaysian Red Curry Mussels, an absolutely delightful dish that’s rich with flavor and nutrients. The base coconut milk is infused with fresh ginger, and the red curry paste gives it a nice zing.
There’s something about the combination of mussels, cilantro, and lime juice that really works. The way the flavors marry is phenomenal.
And I know you said you didn’t want any twist, but come on! These are Malaccan street food, and I’m taking the street food route.
Ingredients
Oil from Vegetables: Gives a neutral base for sautéing, to which mightily flavored components can be added but that does not detract from a dish’s overall character.
Coconut Milk: Contributes a creamy consistency and lush, tropical sweetness to the curry.
Fish Sauce: Provides umami flavors, juxtaposing sweetness with a salty depth.
Red Curry Paste: Delivers the heat and aromatic complexity of spices, making it a true powerhouse of flavor.
Lime Juice: Adds a zesty brightness that cuts through the richness of the dish.
Mussels: A source of protein and omega-3s, they impart a savory sea essence.
Ingredient Quantities
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon red curry paste
- 1 can (400ml) coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 kg mussels, scrubbed and de-bearded
- 1-2 red chilies, sliced
- Juice of 1 lime
- Fresh cilantro leaves for garnish
Instructions
1. In a large pot, over medium heat, warm the vegetable oil. Add the onion, which has been chopped finely, and sauté it until it gains a translucent quality, which should take about 3-4 minutes.
2. The pot takes in the minced garlic and the fresh ginger around this time. They want to be with you in this shared space, mingling together and becoming even more fragrant. A writing space can and should be fragrant with the diverse smells of different numbers and varieties of people.
3. Combine the red curry paste with the additional 1-2 minutes of cooking time, until it is aromatic.
4. Pour the coconut milk into the bowl, and stir well to mix it with the curry paste. Bring to a gentle simmer.
5. Combine the fish sauce and sugar, stirring until the sugar dissolves completely.
6. Raise the heat to high and put the mussels in the pot. Lidded, the pot should cook them for a good 5 to 7 minutes; an occasional shake of the pot will help ensure that the cooking is even and that the mussels are opening.
7. Throw away any mussels that do not open after they have been cooked.
8. Add the sliced red chilies and the juice of 1 lime, mixing well.
9. Sample the sauce and modify the seasonings as needed; add more fish sauce or lime juice to suit your tastes.
10. Present the mussels in bowls, adorned with fresh cilantro leaves. Relish them with crusty bread or steamed rice.
Equipment Needed
1. Large pot with lid
2. Wooden spoon or spatula
3. Sharp knife
4. Cutting board
5. Measuring spoons
6. Can opener (for coconut milk)
7. Citrus juicer (for lime)
8. Serving bowls
FAQ
- Q: Can I use green curry paste instead of red?A: You can substitute green curry paste, but it will change the flavor profile, making it less traditional for this Malaysian dish.
- Q: How do I clean mussels properly?A: Wash mussels in cold water, scrub them well, and remove the beards by pulling them away from the shell.
- Q: Is there a non-dairy alternative to coconut milk?Yes, you can use cashew cream or almond milk, but the flavor will be different from traditional coconut milk.
- Q: Can I make this dish in advance?It’s most delightful eaten just after cooking, since mussels can turn a bit tough when reheated. So why not sauce them ahead of time and cook them at the last minute, when you and your guests are ready to eat?
- Q: What can I serve with this dish?A: Steamed jasmine rice or crusty bread is a fitting accompaniment to this dish, as both can absorb the sauce’s remarkable flavor.
- Q: How spicy is this dish?A: You can adjust the spice level by changing the amount of red curry paste and chilies you use. Use less for a mild version.
- Q: Can I use frozen mussels?Q: Can you freeze cooked meals, ensuring they are done without a hitch, to maintain texture and flavor?
A: Yes, but ensure that they are fully cooked and promptly frozen to maintain texture and flavor.
Substitutions and Variations
Instead of using vegetable oil, use 2 tablespoons of peanut oil for a nutty flavor.
1 shallot, finely chopped, instead of onion for milder flavor
1 tablespoon finely minced lemongrass, instead of fresh ginger, for a citrusy note
2 teaspoons soy sauce with a squeeze of lime instead of fish sauce for a vegetarian option
1 tablespoon honey instead of sugar for a fuller sweetness
Pro Tips
1. Clean the Mussels Thoroughly: Ensure that the mussels are properly scrubbed and de-bearded before you start the recipe. Any mussels that are cracked or open (and do not close when tapped) should be discarded.
2. Adjust the Spice Level: If you prefer a milder curry, you can remove the seeds from the red chilies or use fewer chilies. For an extra kick, consider adding a pinch of cayenne pepper or an additional chili.
3. Enhance the Flavor: Consider adding a splash of chicken or vegetable broth when you pour in the coconut milk for added depth of flavor. If you like your curry thicker, let it simmer a bit longer to reduce.
4. Get Creative with Garnishes: Beyond cilantro, you can garnish with fresh basil leaves or chopped green onions for additional flavor and color.
5. Serve with Sides: Pair the dish with jasmine rice or crusty bread to soak up the flavorful sauce, and consider serving with a simple cucumber salad on the side to complement the heat and richness of the curry.
Malaysian Red Curry Mussels Chem Chep Sot Ca Ri Do Malaysia Recipe
My favorite Malaysian Red Curry Mussels Chem Chep Sot Ca Ri Do Malaysia Recipe
Equipment Needed:
1. Large pot with lid
2. Wooden spoon or spatula
3. Sharp knife
4. Cutting board
5. Measuring spoons
6. Can opener (for coconut milk)
7. Citrus juicer (for lime)
8. Serving bowls
Ingredients:
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon red curry paste
- 1 can (400ml) coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 kg mussels, scrubbed and de-bearded
- 1-2 red chilies, sliced
- Juice of 1 lime
- Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, over medium heat, warm the vegetable oil. Add the onion, which has been chopped finely, and sauté it until it gains a translucent quality, which should take about 3-4 minutes.
2. The pot takes in the minced garlic and the fresh ginger around this time. They want to be with you in this shared space, mingling together and becoming even more fragrant. A writing space can and should be fragrant with the diverse smells of different numbers and varieties of people.
3. Combine the red curry paste with the additional 1-2 minutes of cooking time, until it is aromatic.
4. Pour the coconut milk into the bowl, and stir well to mix it with the curry paste. Bring to a gentle simmer.
5. Combine the fish sauce and sugar, stirring until the sugar dissolves completely.
6. Raise the heat to high and put the mussels in the pot. Lidded, the pot should cook them for a good 5 to 7 minutes; an occasional shake of the pot will help ensure that the cooking is even and that the mussels are opening.
7. Throw away any mussels that do not open after they have been cooked.
8. Add the sliced red chilies and the juice of 1 lime, mixing well.
9. Sample the sauce and modify the seasonings as needed; add more fish sauce or lime juice to suit your tastes.
10. Present the mussels in bowls, adorned with fresh cilantro leaves. Relish them with crusty bread or steamed rice.
