Shrimp and Mussel Curry with Pineapple

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Spice up your dinner tonight with this paleo-friendly Shrimp and Mussel Curry with Pineapple recipe. Full of amazing flavors and healthy ingredients.

Course Main Course

Cuisine American

Keyword mussels curry, paleo curry, Shrimp Curry

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 419kcal

Cost $30

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

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.