How to Recipe Delicious Red curry mussels with pineapple and wild betel leaves

Without fail cooking ultimate Red curry mussels with pineapple and wild betel leaves. แกงคั่วหอยแมลงภู่กับใบชะพลู easy, fast, practical.

Good Evening every body, at this time you get present recipe Red curry mussels with pineapple and wild betel leaves. แกงคั่วหอยแมลงภู่กับใบชะพลู with 12 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 8 stages of easy cooking Red curry mussels with pineapple and wild betel leaves. แกงคั่วหอยแมลงภู่กับใบชะพลู.

Ingredients all Red curry mussels with pineapple and wild betel leaves. แกงคั่วหอยแมลงภู่กับใบชะพลู

1. Prepare : net fresh mussels.

2. Prepare : lemongrass cut up and bruised.

3. Needed : small shallots (cut up half and bruised).

4. Prepare : red curry (mine is homemade, recipe on my cookpad).

5. Needed : coconut milk.

6. Prepare : fresh pineapple (finely chopped).

7. Needed : fish sauce.

8. Prepare : palm sugar.

9. Needed : big red chilli (finely sliced).

10. Needed : basil (finely sliced).

11. Prepare : wild betel leaves (finely sliced).

12. Needed : kaffir lime leaves (finely sliced).

If all ingredients Red curry mussels with pineapple and wild betel leaves. แกงคั่วหอยแมลงภู่กับใบชะพลู it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Red curry mussels with pineapple and wild betel leaves. แกงคั่วหอยแมลงภู่กับใบชะพลู

1. First thing you need to do when you buy fresh mussels is to clean them properly and soak them cold water for about an hour. Clean al the dirty bits off..

2. Boil water in a big saucepan then add some lemon grass, shallots in.add mussels in and let it cook for 5-8 min until they open up their shells. Discard the one that have their shell closed up still. (Herbs will help get rid of fishy smell).

3. Rinse off water and what I normally do is take one side of the shell off. Leave it aside..

4. Prepare your pineapple, kaffir lime leaves, wild betel leaves and basil..

5. On a big wok or saucepan, add coconut milk and leave it until it starts to bubbling then add some red curry. Stir well..

6. Add some pineapple, fishsauce and palm sugar. Mix well..

7. Add those delicious and freshly cooked mussels in. Then add some finely sliced wild betel leaves, kaffir lime leaves, basil. Stir well..

8. Top up with red chilli. Serve when hot with jasmine rice. It won’t last long!!! Super delicious 😋.

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