Thai Red Curry Mussels – Hoi Malaeng Phu Op

Plump mussels steamed in fragrant red curry, lime, and lemongrass – a coastal Thai favorite

Hoi Malaeng Phu Op is a vibrant Southern Thai dish where fresh mussels are steamed open in a fiery red curry broth infused with lemongrass, galangal, and kaffir lime. The mussels release their briny juices into the sauce, creating a rich, aromatic stew. Served with jasmine rice or crusty bread, it’s quick, bold, and perfect for seafood lovers.

Steaming pot of mussels in red curry broth with herbs

Juicy, spicy, and fragrant – Thailand’s answer to moules marinières!

Prep Time
15 min

Cook Time
10 min

Total Time
25 min

Servings
2–4

Ingredients

1 kg fresh mussels, scrubbed and debearded
3 tbsp Thai red curry paste
1 stalk lemongrass, smashed
3 kaffir lime leaves, torn
1-inch piece galangal or ginger, sliced
2 garlic cloves, minced
1 shallot, finely chopped
1 cup coconut milk
1 tbsp fish sauce
1 tsp palm sugar
1 Thai bird’s‑eye chili, sliced (optional)
Handful Thai basil leaves
1 lime, juiced

Instructions – Classic Red Curry

Step 1: Scrub mussels under cold water. Discard any open ones that don’t close when tapped. Set aside.

Step 2: In a large pot or wok, heat 2 tbsp coconut milk over medium heat until it bubbles. Add red curry paste and fry 1–2 min until fragrant.

Step 3: Add garlic, shallot, lemongrass, galangal, and kaffir lime leaves. Stir-fry 1 min.

Step 4: Pour in remaining coconut milk, fish sauce, palm sugar, and chili. Bring to a gentle simmer.

Step 5: Add mussels. Cover and steam 4–6 min, shaking occasionally, until all shells open. Discard unopened ones.

Step 6: Stir in Thai basil and lime juice. Serve immediately in bowls with broth and rice or bread.

Pro Tip: Use the freshest mussels possible. The curry broth is the star — spoon it over rice or dip bread. For extra heat, add more curry paste or fresh chilies.

Coconut Cream Twist

Richer and creamier with coconut cream and a touch of sweetness.

Ingredients (Serves 2–4)

Same base as above, but use ½ cup coconut milk + ½ cup coconut cream
Add 1 tbsp tamarind paste for tangy depth
Add ½ cup cherry tomatoes, halved
Replace Thai basil with sweet basil or coriander

Method

Step 1: Clean mussels as above.

Step 2: Fry curry paste in coconut cream until oil separates (2 min).

Step 3: Add aromatics, then coconut milk, tamarind, sugar, and fish sauce.

Step 4: Add mussels and cherry tomatoes. Cover and steam until open.

Step 5: Finish with sweet basil and lime. Serve with extra coconut cream drizzle.

Note: Luxurious and slightly sweet — perfect with jasmine rice.