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Massaman Mussels Curry

• 1 # baby potatoes, blanched

• 1 cinnamon stick

• 3 cardamom pod

• ½ T. coriander seed

• 1 star anise, whole

• 4 T. oil

• 3 T. massaman curry paste

• 1 red onion, julienne

• 1.5 # mussels

• 2 C. coconut milk

• 2 T. fish sauce

• 4 T. tamarind puree

• 2 T. coconut sugar

• 2 tsp. ginger, microplaned

• Cilantro, to garnish

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For The Massaman Curry Paste:

2 T. galangal, chopped fine

2 T. lemongrass, bottom 4 inches, chopped fine

2 Thai shallot, thinly sliced

5 cloves garlic, chopped

1 T. coriander stems, chopped

5-10 dried thai bird chiles, soaked in hot water and deseeded (chile amount depends on preference)

4 Kaffir lime leaves

1 T. cumin seeds

1 T. coriander seeds

1 T. turmeric, ground

3 cloves, ground

1 tsp. cinnamon, ground

½ tsp. nutmeg

2 tsp. coconut sugar

2 tsp. fish sauce

2 tsp. vegetable oil

1. Combine the potatoes with cold water and salt in a pan and boil under fork tender. Drain and set aside.

2. In a large pan on high heat, dry toast the cinnamon, cardamom, coriander and star anise. When toasted and fragrant, add the oil. When hot, add the curry paste and stir-fry until fragrant, 1 minute.

3. Next add the onion and cook until it begins to turn translucent.

4. Add the coconut milk, fish sauce, tamarind, sugar, ginger, and lime zest. Bring to a rolling simmer. When simmering, add the potatoes and the mussels. Continue to simmer until for 4-5 minutes, or until the mussels are cooked. Serve alongside rice.


For The Curry Paste:

1. Using a mortar and pestle, combine all ingredients and grind to a paste.