Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 2 cups peeled butternut squash , 1-inch diced

  3. 1/2 cup chopped white onions

  4. 1 cup thinly chopped red bell peppers

  5. 2 teaspoons minced garlic

  6. 2 to 4 tablespoons Thai red curry paste, depending on desired heat level

  7. 6 Kaffir lime leaves, or 1 tablespoon finely grated lime zest

  8. 2 tablespoons nam pla (Thai fish sauce )

  9. 1 tablespoon packed light brown sugar

  10. 1 (14-ounce) can unsweetened coconut milk

  11. 2 pounds small mussels, scrubbed and bearded, broken or open mussels discarded

  12. 1/2 cup chopped Thai basil leaves

  13. Steamed jasmine rice or long-grain rice, accompaniment

  14. 8 lime wedges, garnish

Instructions Jump to Ingredients ↑

  1. In a large pot or Dutch oven , heat the oil over medium heat. Add the squash, onions and bell peppers, and cook, stirring, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the curry paste and lime leaves, stir to combine, and cook for 1 minute. Add the fish sauce and sugar, and stir to combine. Add the coconut milk and bring to a boil. Lower the heat and simmer for 5 minutes. Add the mussels, cover, and cook, shaking the pan occasionally, until the mussels open, about 5 minutes. Discard any mussels that do not open. Stir in 1/4 cup of basil and remove from heat.

  2. Allow to sit, covered, for 1 minute before serving. Discard any mussels that have not opened. Spoon into individual bowls or 1 large bowl. Garnish with the remaining 1/4 cup basil. Serve with rice and lime wedges.


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