Originally developed with Thai Flavor Infused Broth, we’ve updated this recipe to use Swanson® Chicken Broth, coconut milk and ginger for authentic Thai flavor. Jarred red curry is an easy shortcut to add some ethnic flair to your meals. The secret to this dish is in cooking the mussels to perfection. Cook until the shells just until open for the most tender, succulent mussels. Be sure to scoop up all of the delicious broth or serve with crusty bread to sop up every drop.
cost per recipe: $5.10
The price is determined by the national average.
tablespoons canola oil
cloves garlic, minced
tablespoon minced peeled ginger root
teaspoons minced jalapeño pepper (including seeds)
teaspoons red curry paste
cup unsweetened coconut milk
cups Swanson® Natural Goodness® Chicken Broth or Swanson® Chicken Broth or Swanson® Organic Chicken Broth
teaspoons grated lime zest
green onion, sliced (about 2 tablespoons)
tablespoons chopped fresh cilantro leaves
Heat the oil in a 6-quart saucepot over medium-high heat. Add the garlic, ginger, jalapeño pepper and curry paste and cook and stir for 1 minute, using a whisk.
Stir in the coconut milk and broth. Cook for 2 minutes, stirring occasionally.
Add the mussels to the saucepot. Cover and cook for 5 minutes or until the mussels are open. Discard any mussels that do not open. Stir in the lime zest. Serve the mussels with the broth. Sprinkle with the green onion and cilantro.