Best Pineapple Red Curry With New Zealand Mussels Recipes

Thai Red Curry Mussels image

Provided by Bobby Flay

Time 30m

Yield 4 appetizer servings

Number Of Ingredients 10

2 tablespoons peanut oil
1 stalk lemongrass, crushed
3 tablespoons Thai red curry paste
1/2 cup white wine
1 can unsweetened coconut milk
2 tablespoons fish sauce (nam pla)
2 tablespoons fresh lime juice
2 1/2 pounds mussels, debearded and scrubbed
2 tablespoons chopped fresh cilantro stems, plus 2 tablespoons chopped fresh cilantro leaves
4 tablespoons chopped Thai basil or Italian basil leaves

Steps:

Heat grill to high. Heat the oil in a heavy Dutch oven on the grates of the grill until shimmering. Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking. Add the mussels, cover the pot, and let steam until opened. During the last minute of cooking, add the cilantro and basil. Serve from Dutch oven into individual bowls, discarding the lemongrass.

Pineapple Curry With Prawns and Mussels image

Provided by Snowbunny Andorra

Categories Curries

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

600 ml coconut milk
30 ml red curry paste
30 ml fish sauce (nam pla)
1 tablespoon sugar
225 g prawns
450 g raw mussels, debearded
175 g pineapple, finely chopped
1 lime, juice of
2 red chilies, deseeded and finely chopped
coriander leaves, chopped

Steps:

Bring half the coconut milk to the boil and heat, stirring, until it separates.
Add curry paste and cook until fragrant.
Add fish sauce and sugar and continue to cook for a few moments.
Stir in the rest of the coconut milk and bring back to the boil.
Add the prawns and mussels, with the pineapple and lime.
Reheat until boiling then simmer for 3-5 minutes, until prawns are cooked and mussels are opened.
Serve immediately, garnished with coriander and chopped chillies.

Nutrition Facts : Calories 485.4, Fat 35.7, SaturatedFat 29.3, Cholesterol 102.4, Sodium 1383.3, Carbohydrate 21.1, Fiber 1, Sugar 9.2, Protein 25.3

Red Curry Mussels and Roasted Sweet Potatoes image

Provided by David Tanis

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 21

6 medium sweet potatoes (about 3 pounds)
3 tablespoons melted coconut oil or vegetable oil
Salt and pepper
1 teaspoon cumin seeds, toasted and ground
1/2 teaspoon ground cayenne, or less to taste
2 tablespoons vegetable oil
1 medium red onion, diced
4 bird's-eye chiles, split to the stem, seeds left in
6 garlic cloves, minced
1 (2-inch) piece fresh ginger, finely chopped (3 tablespoons)
2 tablespoons finely chopped lemongrass
3 tablespoons Thai red curry paste
1 tablespoon tomato paste
1 teaspoon fish sauce
3 or 4 makrut lime leaves
3 cups thick coconut milk (about 1 1/2 cans, well shaken before opening)
3 pounds mussels, cleaned
1 cup roughly chopped cilantro leaves and tender stems, for garnish
1 Fresno chile, sliced, for garnish
1 cup Thai basil leaves, or another kind of basil, for garnish
Lime wedges, for serving

Steps:

Prepare the sweet potatoes: Heat oven to 450 degrees. Peel the sweet potatoes, and cut them lengthwise into slender wedges. Put them in a large bowl, and toss them with coconut oil to coat. Season generously with salt and pepper. Transfer to a rimmed baking sheet and spread out in a single layer. Bake, uncovered for 15 minutes, then reduce heat to 400 degrees. Bake for 30 to 40 minutes until tender with a crisp exterior. Before serving, sprinkle with cumin and cayenne.
While sweet potatoes are baking, make the curry: Put vegetable oil in a Dutch oven or heavy-bottomed pot with a lid over medium-high heat. Add onions and cook until lightly browned and softened, about 8 minutes, stirring frequently.
Add chiles, garlic, ginger and lemongrass and let sizzle for about 1 minute. Then add red curry paste and tomato paste and fry with the onion mixture for 2 minutes more.
Add fish sauce, lime leaves and coconut milk. Bring mixture to a boil, then add mussels and stir to coat with sauce. Cover and cook mussels, stirring once or twice, until all the mussels have steamed open, 8 to 10 minutes.
Ladle mussels and lots of sauce into deep, wide bowls. Sprinkle with cilantro and Fresno chile slices and top with basil leaves. Serve with a platter of hot sweet potatoes and lime wedges.