Spicy Stir-Fry Mussels – ผัดเผ็ดหอยแมงภู่

I was in the supermarket and found this package of ingredients readily on the shelf. There are many different packages of ingredients for other dishes as well. Normally I would not care for this at all, but on second thought, I really want to try this out. The whole package includes all the ingredients, except vegetable oil and seasoning sauces. The result is really nice because this is the first time I had mussels for quite a long time.

Ingredients Serves 2 Notes
Cooked mussels meat half a cup
Red Curry paste 1 tablespoon
Coconut Milk 1.5 tablespoon
Fish sauce 2 teaspoon
Sugar 2 teaspoon
Thai Eggplant 1 Cut in thin pieces
Shredded wild ginger 1 tablespoon
Bird eye Chili 5 Cut across
Young Pepper Corn 2 pods Cut in shorter pieces
Lime Leave 2 pieces Shred in small pieces
Sweet Basil leave 1 cup
Vegetable oil for frying 2 tablespoon

How to make:

  1. Fry the red curry paste with 2 tablespoon of oil, until the curry paste is frying and giving aroma, add the coconut milk.
  2. Follow by the cut pieces of eggplant, wild ginger, green pepper corn, chili and lime leave.
  3. Season with fish sauce and sugar.
  4. Add the cooked mussels and stir-fry until the sauce and the ingredient mix well together.
  5. Try the taste, when you are satisfied, add the sweet basil and Stir fry well until the basil is cooked. Turn off the gas.
  6. Serve hot with hot steamed rice.

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