Thai Red Curry Mussels

Here's one of the very first dishes I made for my fiance when we first started dating. Apparently its still her favorite dish I've made of all time. She still wants to marry me so it must not be that bad haha! Anyways..check out this spicy Thai dish made with fresh mussels in a creamy spicy red coconut broth. Enjoy!

INGREDIENTS

14oz of coconut milk (preferably unsweetened cartoned milk but canned is ok too)
1 cup chicken broth
2 tbsp red curry paste
2 Ibs Fresh mussels (cleaned and debearded)
2-3 Thai red chilis/ bird's eye chili (deseeded)
7-8 cloves of garlic
1 inch knob of ginger
1/2 onion
1 lime
1 cup cilantro
2 tbsp unsalted butter

#thairedcurry
#mussels
#curry

TIPS
Choosing the right coconut milk is key! Choose cartoned over canned coconut milk if you can. And choose a brand that has little additives or binders.Really the only ingredients should be coconut milk, water, sugar.
Check milks from places like Aroy- D or Pacific foods.
Reduce the coconut milk before adding the mussels in. Allow it time for the milk to release its oils and emulsify. This deepens the flavor of the curry.
Add more chilis for an even spicier dish!
Enjoy over white rice or dipping with buttered toast!