Malay Yellow Mussel Curry
10m prep 10m cook 20m ready
A quick and aromatic Malaysian-style mussel curry made with a fragrant lemongrass and cashew paste, simmered in coconut milk. Ready in just 20 minutes, it's perfect for a flavorful weeknight dinner.
Ingredients
- 2 tbsp vegetable oil
- 400 ml coconut milk
- 0.5 lemon juice of
- 1 kg mussels cleaned and beards removed
- 1 coriander leaves
- 2 lemongrass
- 2.5 root ginger peeled
- 2 clove garlic
- 50 g unsalted cashew nuts
- 1/2 tsp shrimp paste
- 1/2 tsp chilli flakes
- 1/2 tsp turmeric
Nutrition (per serving, estimated)
Estimated based off 10 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 244 mg
- Iron: 16.2 mg
- Magnesium: 186 mg
- Phosphorus: 785 mg
- Potassium: 1731 mg
- Zinc: 6.63 mg
Let's Cook
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Step 1.
Remove the tough outer leaves from the lemongrass stalks and cut off the ends. Starting at the fatter end, roughly slice each stalk into rings until you see a purple band; stop slicing when the purple bands disappear and discard the remaining tough part. Place the lemongrass slices in a mini food processor along with the peeled ginger, garlic cloves, cashew nuts, shrimp paste, chili flakes, and turmeric. Blend to a smooth paste.
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Step 2.
Heat the vegetable oil in a large wok over medium heat. Add the curry paste and stir-fry for 30 seconds until fragrant. Pour in the coconut milk and lemon juice, mix well, and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, for 5 minutes.
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Step 3.
While the sauce simmers, clean the mussels and remove any beards. Discard any mussels that are open and do not snap shut when tapped. Carefully add the mussels to the simmering coconut mixture, cover the wok, and cook, shaking the pan occasionally, for 5–6 minutes, or until nearly all of the mussel shells have opened.
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Step 4.
Remove the wok from the heat. Divide the mussels into four bowls, discarding any that remain closed. Scatter fresh coriander leaves over the top and serve immediately.
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