You will need:

  • 400 ml can of Thai Choice coconut cream Thai Choice Coconut Cream
    Thai Choice Coconut Cream
  • 2 tbsp Thai Choice Panang curry paste Thai Choice Panang Curry Paste
    Thai Choice Panang Curry Paste
  • 1-2 tablespoons of Thai Choice fish sauce Thai Choice Fish Sauce
    Thai Choice Fish Sauce
  • 1 kg of blue mussels
  • 1 shallot or regular onion, chopped
  • A handful of fresh chopped coriander
  • 1 teaspoon of sugar
  • 2 tbsp olive oil
  • Fresh chopped chili, if desired
  • Salt, if needed

If you love seafood and clams, you should definitely try the panang curry-steamed clams in coconut cream. A nice, flavorful coconut milk also helps to get the best out of the blue mussels.

Quantity: for 4

Preparation:

Wash and clean the mussels. Tap open boxes and if they don't close, discard both open and broken boxes.

Heat olive oil in the bottom of a large pot and sauté the onion with a pinch of salt on medium heat until the onion is transparent. Add the panang curry paste to the pot and stir.

Slowly pour in the coconut cream, stirring constantly, and mix until the sauce is evenly mixed. Stir in sugar and fish sauce. Bring to a boil and then add the cleaned clams to the pot. Place the lid on the pot and heat the mussels for 7-10 minutes.

Shake the pot from time to time so that the clams cook evenly. Before serving, add chopped fresh coriander and chopped chilli.

When serving, you can offer bread that can be dipped in coconut milk.