An easy Thai dish that you will love!
In a soup pot over medium heat, saute garlic in the olive oil for 1 minute. Add the curry paste and stir and cook for 1 minute. Add the coconut milk and chicken stock, stirring to combine. Bring up to a boil, salt to taste and add pepper strips. Cook for 5 minutes. Add the mussels and cook for 5 minutes or until shells are open. Discard any that have not completely opened. Serve in bowls garnished with cilantro.
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I loved this recipe. I modified it a bit since I didn’t use mussels. I pressure cooked some chicken thighs and shredded them instead of using mussels and I added mushrooms too. It was great! I sprinkled fresh cilantro on top and squeezed a bit of lime. Yummy!
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
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Serves: 2 Level: Easy
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