Are you in the mood for a zesty yet savory dish that's perfect for dinner tonight? Then, look no further. Introducing the Shrimp and Mussel Curry with Pineapple, a dish that's not only delicious but also benefits those on a paleo or keto diet.
Shrimp And Mussel Curry With Pineapple
If you like seafood and you enjoy the warmth of curry, then this is sure to become a favorite meal. Shrimp and mussels are a perfect combination of the rich heat of curry and bright fresh pineapple.
Some may wonder if making the shrimp and mussel curry is a difficult task, but it's actually quite simple. Don't fret, as this recipe takes only 10 minutes of prep time and five minutes of cook time, making it the perfect quick-fix meal to prepare at home.
This pairs wonderfully with cauliflower rice and a few roasted vegetables.
Ingredients
Serves: 4 Prep Time:10 min Cook Time: 5 min
• 2 ½ cups coconut milk
• 2 tablespoon red curry paste
• 2 tablespoon fish sauce
• ½ lb large raw shrimp, peeled and deveined
• 1 lb mussels, cleaned and debearded
• ½ lb fresh pineapple, roughly chopped into cubes
• 5 lime leaves, smashed with the side of a knife
• 2 red chilies, seeded and chopped, for garnishing
• Half a handful of fresh cilantro, chopped, for garnishing
• Sea salt and freshly ground black pepper to taste
How to Make Shrimp And Mussel Curry With Pineapple
Heat a large skillet with a lid over medium heat, and add one and a quarter cups of coconut milk. Bring to a boil. Stir in two tablespoons of red curry paste and cook for about a minute or until an aroma emanates from the mixture.
Pour the remaining one-and-a-quarter cups of coconut milk and two tablespoons of fish sauce into the skillet, and bring to a boil again.
Add the cleaned raw shrimp and mussels. Then add in the pineapple, lime leaves, and cover. Cook for 3 to 5 minutes, until the shrimp are cooked through and the mussel's shells are opening up.
Discard any unopened mussels, and serve by garnishing with half a handful of chopped cilantro and two seeded and chopped red chilies. Add a sprinkle of sea salt and freshly ground black pepper, and adjust the taste according to personal preference.
More Curry Recipes
Nothing beats the warmth of a good curry. This recipe is rich and warm but has a bright pineapple addition that cuts through the heat beautifully. If you like this dish, then you are sure to love our other curry recipes below. Bookmark your favorites to make soon!
- Eggplant Mushroom Curry Recipe
- Chicken Coconut Curry Drumsticks Recipe
- Easy Fish Curry Recipe
- Thai Beef Curry Recipe
- Fish Curry With Bananas Recipe
- Chicken Curry With Coconut Milk Recipe
📖 Recipe
Shrimp and Mussel Curry with Pineapple
Equipment
- Collander
Ingredients
- 2 ½ cups coconut milk
- 2 tablespoon red curry paste
- 2 tablespoon fish sauce
- ½ lb large raw shrimp peeled and deveined
- 1 lb mussels cleaned and debearded
- ½ lb fresh pineapple roughly chopped into cubes
- 5 lime leaves smashed with the side of a knife
- 2 red chilies seeded and chopped, for garnishing
- ¼ cup fresh parsley chopped
- Sea salt and freshly ground black pepper to taste
Instructions
- In a large skillet with a lid, heat 1 ¼ cups of coconut milk over medium heat until it comes to a boil. Stir in 2 tablespoon of red curry paste and cook for about a minute until fragrant. Add the remaining 1 ¼ cups of coconut milk and 2 tablespoon of fish sauce to the skillet and bring to a boil once again.2 ½ cups coconut milk, 2 tablespoon red curry paste, 2 tablespoon fish sauce
- Toss in ½ pound of large raw shrimp (peeled and deveined), 1 pound of cleaned and debearded mussels, ½ pound of roughly chopped fresh pineapple, and 5 lightly crushed lime leaves. Cover and cook for 3-5 minutes, or until the shrimp is cooked through and the mussel shells have opened.½ lb large raw shrimp, 1 lb mussels, ½ lb fresh pineapple, 5 lime leaves
- Discard any unopened mussels, then garnish the dish with half a handful of chopped cilantro and 2 seeded and chopped red chilies. Season with a sprinkle of sea salt and freshly ground black pepper to taste.2 red chilies, Sea salt and freshly ground black pepper
Notes
- Raw mussels should not smell overly fishy and their shells should be closed. If you find open shells before cooking, discard them. Additionally, once cooked, the shells should be fully opened. Any closed shells after cooking should be discarded.Â
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