Serves 4
20 min
Thai Shellfish Pot
Recipe GLPR11b16647105299
A vibrant Thai-inspired shellfish curry combining tender squid, firm white fish, and mussels simmered in aromatic coconut milk infused with lime leaves and curry paste. This elegant one-pot meal delivers authentic Southeast Asian flavors in just 20 minutes, perfect for a restaurant-quality dinner at home.
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Ingredients
1 tablespoon sunflower oil
4 lime leaves, fresh or frozen
200g prepared squid, cut into rings
400ml coconut milk
300g boneless firm white fish (such as monkfish or hake), cut into chunks
500g mussels, cleaned and debearded
2 tablespoons red curry paste
Fresh cilantro leaves for garnish
1 fresh red chilli, thinly sliced, for garnish
Lime wedges for serving
Directions
Heat the sunflower oil in a wok or large shallow casserole dish over medium-high heat. Add the red curry paste and lime leaves, stirring constantly for about 1 minute to release the aromatic flavors and allow the paste to bloom in the hot oil.
Add the squid rings to the wok and stir well to coat them evenly with the fragrant curry paste, cooking for about 1 minute.
Pour in the coconut milk, stirring gently to combine with the curry paste and create a smooth sauce. Bring the mixture to a gentle simmer.
Carefully nestle the chunks of firm white fish into the simmering sauce, submerging them partially. Scatter the cleaned mussels over the top of the dish.
Cover the wok with a lid and cook for 5 to 8 minutes, until the mussel shells have opened completely and the white fish is opaque and cooked through (internal temperature of 145°F). Discard any mussels that remain closed after cooking.
Remove from heat and sprinkle the fresh cilantro leaves and sliced red chilli over the top. Serve directly from the wok at the table with lime wedges on the side, allowing each person to squeeze lime juice to taste and serve themselves.
