A Thai-style mussel pot with a sweet, briny, and spicy red curry sauce. Enjoy !
1. Stir-fry curry paste
Heat 2 Tbsp wok oil in a pan until hot.
Stir fry red curry paste until an aroma develops.
2. Add veggies
Add the chopped tomatoes and cook for 2 minutes.
Add the garlic and ginger paste.
Saute for an additional minute.
3. Add coco and mussels
Add the coconut milk and mussels. Cover the pan.
Let simmer for about 5 minutes until the mussels open up.
4. Add seasonings
Uncover, add the lime juice, fish sauce and coriander.
Simmer until cooked through.