Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, red curry mussels with pineapple and wild betel leaves. แกงคั่วหอยแมลงภู่กับใบชะพลู. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Red curry mussels with pineapple and wild betel leaves. แกงคั่วหอยแมลงภู่กับใบชะพลู is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Red curry mussels with pineapple and wild betel leaves. แกงคั่วหอยแมลงภู่กับใบชะพลู is something that I’ve loved my entire life.
Mussels curry with wild betel leaves Chop the pineapple into small pieces so that it can easily absorb the spices. Tear the center stems off from the kaffir lime leaves.
To get started with this particular recipe, we must prepare a few components. You can have red curry mussels with pineapple and wild betel leaves. แกงคั่วหอยแมลงภู่กับใบชะพลู using 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Red curry mussels with pineapple and wild betel leaves. แกงคั่วหอยแมลงภู่กับใบชะพลู:
- Take 1 net fresh mussels
- Prepare 2 lemongrass cut up and bruised
- Get 2-3 small shallots (cut up half and bruised)
- Prepare 1-2 tbsp red curry (mine is homemade, recipe on my cookpad)
- Make ready 1 tin coconut milk
- Prepare 2 cups fresh pineapple (finely chopped)
- Get 2-3 tbsp fish sauce
- Get 1 tbsp palm sugar
- Take 2 big red chilli (finely sliced)
- Take 1 handful basil (finely sliced)
- Get 1 handful wild betel leaves (finely sliced)
- Get 2-3 kaffir lime leaves (finely sliced)
Red curry mussels with wild betel leaves and kaffir lime leaves แกง. Red curry mussels with pineapple and wild betel leaves. แกงคั่วหอยแมลงภู่กับใบชะพลู I bought these delicious and freshly caught mussels from Maldon sea at the Market and straight away this is my menu to make. Red curry mussels with wild betel leaves and kaffir lime leaves แกง. Red curry mussels with pineapple and wild betel leaves. แกงคั่วหอยแมลงภู่กับใบชะพลู I bought these delicious and freshly caught mussels from Maldon sea at the Market and straight away this is my menu to make.
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 😋
Heat the oil in a heavy Dutch oven on the grates of the grill until shimmering. Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a. Because there are ready-made chilli paste, including a coconut milk curry soup. There is one thing that makes it taste like curry in the past. I love them in tomato sauce.
So that is going to wrap this up for this special food red curry mussels with pineapple and wild betel leaves. แกงคั่วหอยแมลงภู่กับใบชะพลู recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
