Best Thai Mussels Prawns Recipes

Thai Style Mussels, Shrimp, or Fish image

Provided by nsomniak6

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 19

1 tablespoon peanut oil or 1 tablespoon canola oil
1 teaspoon sesame oil
3/4 cup green onion, chopped
1 cup thinly chopped red bell pepper
2 medium carrots, sliced
1 small yellow squash, sliced
1 small zucchini, sliced
3 garlic cloves, minced
1/4 teaspoon red curry paste (or more to taste)
1 teaspoon curry powder
1/2 teaspoon cumin
6 kaffir lime leaves, thinly sliced
grated lime zest
2 tablespoons fish sauce
2 -3 tablespoons brown sugar, to taste
1 (14 ounce) can unsweetened coconut milk
1 lb medium shrimp, raw peeled and deveined or 1 lb firm flesh white fish fillet, such as cod
1/2 cup cilantro
lime wedge

Steps:

Heat peanut oil in a 12" skillet on Med heat. Add sesame oil, onions, pepper, carrots and sauté about 5 minutes.
Add squash and zucchini and sauté another 2-3 minutes.
Add garlic and cook 30 seconds.
Add curry paste, curry powder, cumin and kaffir leaves or lime zest and stir to combine.
Add fish sauce and brown sugar and stir to combine.
Stir in coconut milk and bring to a boil.
Lower the heat and simmer for 5 minutes.
Add the seafood, cover, and cook, shake the pan occasionally. Cook until the mussels are open if you are using them, discard any that have not opened. If you are using shrimp cook until they turn pink. If using fish, cook until fish easily flakes.
Stir in 1/4 cilantro and remove from heat.
Allow to sit for about 1 minute. Spoon over rice or ladle into bowls and garnish with remaining cilantro.
Serve with lime wedges.

Nutrition Facts : Calories 275.6, Fat 19.6, SaturatedFat 13.8, Cholesterol 21.2, Sodium 712.5, Carbohydrate 15.9, Fiber 2, Sugar 7.6, Protein 12

Shrimp and Mussel Thai Noodle Bowl image

Provided by Tyler Florence

Categories main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 22

1 quart chicken broth, low sodium
1/2 white onion
1 (2-inch) piece fresh peeled ginger
2 stalks lemon grass, white part only, cracked open
4 kaffir lime leaves, fresh or dried*
2 limes, juiced
2 tablespoons Thai fish sauce*
1 (13-ounce) can unsweetened coconut milk
1 tablespoon Thai red curry paste*
Pinch paprika
Rice flour, for dredging
1 pound large shrimp, peeled and deveined
2 tablespoons peanut oil
2 dozen mussels, steamed
1 bunch asparagus, tips only
8 ounces shiitake mushroom caps, sliced
1 pound fresh Udon noodles
12 pea tendrils
1/2 cup roughly chopped mint leaves
1/2 cup roughly chopped cilantro leaves
1/2 cup chopped cashews
Daikon sprouts, for garnish

Steps:

To prepare the sauce, simmer the chicken broth, onion, ginger, lemon grass, lime leaves, and lime juice together until the liquid is reduced by half. Then, add fish sauce, coconut milk, curry paste, and paprika; cook for 10 minutes.
Season the rice flour with salt and pepper, lightly dredge the shrimp in the flour; tap off excess. Heat peanut oil in a skillet until very hot. Add the coated shrimp to the hot oil and cook about 2 minutes each side. Add the mussels, asparagus tips, and shiitakes. Cook for 2 minutes just until heated through. Strain the sauce over the shellfish and vegetables. Poach the Udon noodles in hot salted water, drain and place in a warm bowl. Add the shellfish sauce. Top with pea tendrils, herbs, cashews, and sprouts.