Yellow Curry with Shrimp & Mussels. What could be more satisfying on a cool autumn day, than a spicy bowl of yellow curry, with aromatic spices, vegetables, succulent shrimp, and mussels? Dare I say nothing!
This dish is served with steamed basmati rice, bok choy, fresh herbs and a squeeze of lime.
Elevate your dining experience with this easy-to-follow recipe, bringing the allure of restaurant-quality curry to your home in just 45 minutes!
Ingredients
- Shrimp
- Vegetable broth
- Coconut milk
- Butter
- Onion
- Celery stalk
- Long red chilies
- Garlic cloves
- Ginger
- Yellow curry paste
- Flour
- Potato
- Shanghai bok choy
- Avocado oil
- Sesame oil
- Water
- Mussels
- Cilantro
- Lime juice
To Serve
- Basmati rice
- Green onions
- Lime
- Cilantro
- Naan
Instructions
Prepare the broth
Add shrimp shells, vegetable broth and coconut cream to a 2-Quart saucier and bring to a light boil over medium-high heat. Reduce heat to very low and keep warm until ready to use.
Prepare the curry
In a 3.5-quart sauté pan (or sautuese), melt the butter over medium heat. Add onion, celery, and chilies. Cook, stirring occasionally until softened, about 5 minutes. Add garlic, ginger, and curry paste. Cook, stirring often, until fragrant, about a minute. Stir in flour and cook for an additional minute.
Pour the stock and coconut milk, a little at a time, through a mesh strainer to remove the shrimp shells, into the curry mixture, stirring to combine. Once the broth and coconut milk are completely incorporated, add the potato. Raise the heat to medium-high and bring to the boil. Then reduce the heat to medium-low, cover, and simmer, stirring occasionally, for 15 minutes or until potatoes are just tender.
Prepare the bok choy
Heat an 11-inch skillet medium-high heat. Add the avocado and sesame oil. Once the oil is hot, add the bok choy and turn the heat down to medium. Toss to coat with the oil. Add the water and cover to steam. Let steam for about 2 minutes or until the bok choy is tender but still a little bit crunchy.
Add the Mussels and Shrimp
Raise the heat of the curry to medium-high, add the mussels and cover the pan. Cook for 2 minutes, then add the shrimp and cook until the shrimp are opaque, and the mussels have opened, about 2 to 3 minutes more. Discard any mussels that do not open. Stir in the cilantro and lime juice.
Serve and Garnish
To serve, place a portion of rice, and bok choy in a low sided bowl, then spoon over shrimp, mussels, and the curry mixture. Sprinkle with green onions, more cilantro (optional), a lime wedge (optional) and serve with warm naan.
Watch how this recipe was made here.
Equipment
This Yellow Curry with Shrimp & Mussels was made on the Hestan Dual Fuel Range with a variety of Hestan Culinary CopperBond cookware. Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.
Tried this recipe?
If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.
Cheers! James & Elaine
Yellow Curry with Shrimp & Mussels
Ingredients
- ¾ pound medium shrimp shelled and deveined, keep shells for the broth
- 2½ cups vegetable broth
- 14 ounce can of coconut milk
- 2 tablespoons unsalted butter
- 1 medium onion finely chopped, about ¾ cup
- 1 celery stalk finely chopped, about ⅓ cup
- 1-2 long red chilies seeds optional, thinly sliced, about ⅓ cup
- 2 large garlic cloves minced, about 1 tablespoon
- 1 tablespoons minced peeled ginger
- ¼ cup yellow curry paste
- 2 tablespoons flour
- 1 yellow potato peeled, cut into ½-inch pieces, about 1 cup
- 6 to 8 Shanghai bok choy cut in half lengthwise and cleaned with cold water
- 1 tablespoon avocado oil
- 1 teaspoon sesame oil
- 2 tablespoons water
- 1 pound mussels scrubbed and debearded
- 2 tablespoons chopped cilantro
- 1 tablespoon fresh lime juice
To Serve
- Steamed basmati rice
- Green onions thinly sliced
- Lime wedges optional
- Cilantro sprigs and/or chopped, optional
- Warm naan homemade or store bought
Instructions
- Prepare the broth. Add shrimp shells, vegetable broth and coconut cream to a 2-quart saucier and bring to a light boil over medium-high heat. Reduce heat to very low and keep warm until ready to use.
- Prepare the curry mixture. In a 3.5-quart sauté pan (or sautuese), melt the butter over medium heat. Add onion, celery, and chilies. Cook, stirring occasionally until softened, about 5 minutes. Add garlic, ginger, and curry paste. Cook, stirring often, until fragrant, about a minute. Stir in flour and cook for an additional minute.
- Pour the stock and coconut milk, a little at a time, through a mesh strainer to remove the shrimp shells, into the curry mixture, stirring to combine. Once the broth and coconut milk are completely incorporated, add the potato. Raise the heat to medium-high and bring to the boil. Then reduce the heat to medium-low, cover, and simmer, stirring occasionally, for 15 minutes or until potatoes are just tender.
- Prepare the bok choy. Heat an 11-inch skillet medium-high heat. Add the avocado and sesame oil. Once the oil is hot, add the bok choy and turn the heat down to medium. Toss to coat with the oil. Add the water and cover to steam. Let steam for about 2 minutes or until the bok choy is tender but still a little bit crunchy.
- Add the mussels and shrimp. Raise the heat of the curry to medium-high, add the mussels and cover the pan. Cook for 2 minutes, then add the shrimp and cook until the shrimp are opaque, and the mussels have opened, about 2 to 3 minutes more. Discard any mussels that do not open. Stir in the cilantro and lime juice.
- To serve, place a portion of rice, and bok choy in a low sided bowl, then spoon over shrimp, mussels, and the curry mixture. Sprinkle with green onions, more cilantro (optional), a lime wedge (optional) and serve with warm naan.
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