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Shrimp and Mussels in a Thai red curry sauce topped with basil and cilantro

Simple & Impressive Shrimp and Mussels in a Rich Red Curry Coconut Sauce

Shrimp and mussels cooked in an easy, flavor-packed red curry coconut sauce. Served over a bed of pasta and topped with fresh basil and cilantro. This dish pairs perfectly with a slice of warm, buttery sourdough bread. It all comes together quickly in one pan and the flavor and presentation are sure to exceed your expectations.
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Servings: 4 people
Course: Main Course
Cuisine: Thai
Ingredients Method

Ingredients
  

Red Curry Coconut Sauce
  • 1 tbsp olive oil or coconut oil
  • 2 whole shallots thinly sliced
  • 3 cloves garlic minced, or 3 tsp. of minced jar garlic
  • 2 tsp ginger fresh, grated
  • 1/2 tbsp red pepper flakes or reduce amount if you prefer less heat
  • 1 jar Thai red curry paste 4 oz., Thai Kitchen
  • 1 can coconut milk unsweetened, 13.66 oz can
  • 2 whole limes juice only
  • 1 tsp salt
Mussels & Shrimp
  • 2 lbs mussels washed and debearded
  • 1 lb shrimp large, raw peeled and deveined
Garnish
  • 1/2 cup basil fresh
  • 1/2 cup cilantro fresh

Method
 

  1. Heat oil in a large skillet over medium heat.
  2. Add shallots and garlic and sauté until soft and fragrant.
  3. Add ginger, red pepper flakes and curry paste. Stir to combine.
  4. Pan fry for about 30 seconds. Add coconut milk, lime juice and salt. Bring to a gentle boil.
  5. Add shrimp to the sauce, stir and let simmer on medium heat until shrimp just start to turn pink.
  6. Add mussels and cover skillet with lid. Let cook over medium heat for about 4-5 minutes. Shake your skillet a couple of times (with the lid on) to ensure even cooking.
  7. Remove from heat and take off the lid. Discard any mussels that did not pop open.
  8. Serve straight out of your skillet or transfer to a large serving dish and top with a shower of chopped fresh basil and cilantro. Serve over pasta. Enjoy!