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The ingredients needed to prepare Red curry mussels with pineapple and wild betel leaves. แกงคั่วหอยแมลงภู่กับใบชะพลู:
- You need 1 net fresh mussels
- You need 2 lemongrass cut up and bruised
- Use 2-3 small shallots (cut up half and bruised)
- Use 1-2 tbsp red curry (mine is homemade, recipe on my cookpad)
- Get 1 tin coconut milk
- Provide 2 cups fresh pineapple (finely chopped)
- Use 2-3 tbsp fish sauce
- Use 1 tbsp palm sugar
- Take 2 big red chilli (finely sliced)
- Use 1 handful basil (finely sliced)
- Get 1 handful wild betel leaves (finely sliced)
- Prepare 2-3 kaffir lime leaves (finely sliced)
Steps to make Red curry mussels with pineapple and wild betel leaves. แกงคั่วหอยแมลงภู่กับใบชะพลู:
- First thing you need to do when you buy fresh mussels is to clean them properly and soak them cold water for about an hour. Clean al the dirty bits off.
- Boil water in a big saucepan then add some lemon grass, shallots in.add mussels in and let it cook for 5-8 min until they open up their shells. Discard the one that have their shell closed up still. (Herbs will help get rid of fishy smell)
- Rinse off water and what I normally do is take one side of the shell off. Leave it aside.
- Prepare your pineapple, kaffir lime leaves, wild betel leaves and basil.
- On a big wok or saucepan, add coconut milk and leave it until it starts to bubbling then add some red curry. Stir well.
- Add some pineapple, fishsauce and palm sugar. Mix well.
- Add those delicious and freshly cooked mussels in. Then add some finely sliced wild betel leaves, kaffir lime leaves, basil. Stir well.
- Top up with red chilli. Serve when hot with jasmine rice. It won’t last long!!! Super delicious 😋
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