Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, red curry mussels with pineapple and wild betel leaves. แกงคั่วหอยแมลงภู่กับใบชะพลู. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
It is a Thai curry with mussels and pineapple. This dish has a nice and strong curry taste from Следующее. Betel quid chewing has always been an important part of Thai culture and tradition. In the past, Betel chewing was a popular daily activity among Thais all over the country.
Red curry mussels with pineapple and wild betel leaves. แกงคั่วหอยแมลงภู่กับใบชะพลู is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Red curry mussels with pineapple and wild betel leaves. แกงคั่วหอยแมลงภู่กับใบชะพลู is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have red curry mussels with pineapple and wild betel leaves. แกงคั่วหอยแมลงภู่กับใบชะพลู using 12 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Red curry mussels with pineapple and wild betel leaves. แกงคั่วหอยแมลงภู่กับใบชะพลู:
- Get net fresh mussels
- Get lemongrass cut up and bruised
- Prepare small shallots (cut up half and bruised)
- Get red curry (mine is homemade, recipe on my cookpad)
- Take coconut milk
- Take fresh pineapple (finely chopped)
- Make ready fish sauce
- Take palm sugar
- Prepare big red chilli (finely sliced)
- Get basil (finely sliced)
- Make ready wild betel leaves (finely sliced)
- Get kaffir lime leaves (finely sliced)
Cast ธาร(มิว ศุภศิษฏ์ จงชีวีวัฒน์), ไทป์(กลัฟ คณาวุฒิ ไตรพิพัฒนพงษ์), เทคโน(มายด์ สุทธิณัฐ อึ้งตระกู. ล), หลง(ก้าวหน้า กิตติภัทร แก้วเจริญ), ตั้ม(ไฮเตอร์ ณัฏฐ์ธรรศ คุณากรเกียรติ), ต้า(ก๊ก ปริญญา. อังสนันท์), ขลุ่ย(มาวิน ธนาวินท์ ดวงเนตร), ซอ(รัน กัณต์ธีภพ ศิโรรัตนพาณิชย์), แชมป์(โบ๊ท ณภัท. ร สีนาคล้วน), ธร(ต๋อง ธนายุทธ ฐาก. This website or its third-party tools process personal data. By continuing to use this site or closing this box, you agree to the collection and use of your data as described in our PDPA.
Steps to make Red curry mussels with pineapple and wild betel leaves. แกงคั่วหอยแมลงภู่กับใบชะพลู:
- 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.
- 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)
- Rinse off water and what I normally do is take one side of the shell off. Leave it aside.
- Prepare your pineapple, kaffir lime leaves, wild betel leaves and basil.
- On a big wok or saucepan, add coconut milk and leave it until it starts to bubbling then add some red curry. Stir well.
- Add some pineapple, fishsauce and palm sugar. Mix well.
- Add those delicious and freshly cooked mussels in. Then add some finely sliced wild betel leaves, kaffir lime leaves, basil. Stir well.
- Top up with red chilli. Serve when hot with jasmine rice. It won’t last long!!! Super delicious 😋
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So that is going to wrap it up with this exceptional food red curry mussels with pineapple and wild betel leaves. แกงคั่วหอยแมลงภู่กับใบชะพลู recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
