That image above is yellow curry with mussels and pineapple. It’s not one of the more well known Thai curries, but it should be because the briny mussels combine perfectly with the sweet and sour pineapple and creamy coconut milk. Really guys, you have to try this to really appreciate just what a perfect combination it is. Oh, and if you don’t really like mussels you can make it with shrimp as well and it is just as dreamy. Seriously, just look at the creamy wonder of this curry…
Plus, it is a quick and easy dish to make, and despite the fact that it’s called a yellow curry, it is actually made with red curry paste. It just comes out as yellow because there is a good thrashing of coconut milk in there that dilutes the red color of the curry paste.
- 80 grams (3-4 ounces) small pineapple, peeled and cut into small bite sized pieces
- 2 cups mussels (or 8-10 medium shrimps, optional)
- 2 cups coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- 1 tablespoon tamarind juice
- ½ tablespoon vegetable oil
- Wash and clean (debeard) the mussels (or shrimp). Drain.
- Cook the mussels in the pot with the lid on and add just a little bit of water. Wait until it boils for about 5 minutes and the shells will be opened wide. Take mussel meat out of the shell and set them aside.
- Place a skillet on medium heat. Add vegetable oil and wait until it heated. Add red curry paste and stir well for 15-20 seconds or until it smells fragrant, add coconut milk, stir and wait until it boils.
- Add pineapple into the skillet, stir, and leave until it boils.
- Season with fish sauce, palm sugar, and tamarind juice (adjust the seasoning to taste). Finally add the cooked mussels (or shrimp). Stir, wait for 1-2 minutes to boil, and then remove from heat.
- Scoop in a serving bowl and serve immediately with steamed jasmine rice.
Please try this amazing curry. It’s a great introduction to Thai curries in general, especially if you don’t like a lot of heat in your dishes. The heat level is quite moderate thanks to all the coconut milk, which gives the dish an amazingly creamy mouth feel. And it’s surprising how well the mussels go with the pineapple, something I didn’t expect and was pleasantly surprised by. I think you’ll be pleasantly surprised as well.