Curry
Gang Hoi: Thai Mussel Curry
Original name: Gang Hoi (Mussel Curry)
About this dish
Gang hoi is a fragrant Thai curry that bathes fresh mussels in a creamy, aromatic coconut broth infused with lemongrass, galangal, and makrut lime leaves. This southern-style dish balances the briny sweetness of shellfish with a gentle heat that builds slowly, making it a comforting yet vibrant weeknight dinner.
Serve it with steamed jasmine rice to soak up every last drop of the golden sauce.
Ingredients
UK and US measurements are both included for every recipe.
Fresh mussels
protein1 kg
Imperial measurement: 2.2 lbs
Coconut milk
dairy400 ml
Imperial measurement: 1 ⅔ cups
Thai red curry paste
other2 tbsp
Lemongrass stalks
herb2 stalks
Galangal
herb3 slices
Makrut lime leaves
herb4 leaves
Fish sauce
seasoning1 ½ tbsp
Palm sugar
other1 tsp
Thai chili peppers
vegetable2, sliced
Cilantro leaves
herb¼ cup
Lime wedges
fruit1 lime, cut into wedges
Method
Clean the Mussels
PT10MScrub the mussels under cold running water and remove any beards. Discard any mussels that are open and don't close when tapped.
Fry the Curry Paste
PT3MIn a large pot, heat a splash of coconut milk over medium heat. Add the red curry paste and stir-fry for 2-3 minutes until fragrant.
Add Aromatics and Coconut Milk
PT5MAdd the lemongrass, galangal, and lime leaves. Pour in the remaining coconut milk and bring to a gentle simmer.
Season the Broth
PT2MStir in fish sauce and palm sugar. Taste and adjust - you want a balance of salty, sweet, and spicy.
Cook the Mussels
PT7MAdd the mussels to the pot, cover, and cook for 5-7 minutes, shaking occasionally, until the mussels open wide. Discard any that remain closed.
Garnish and Serve
PT2MRemove from heat, discard lemongrass and lime leaves if desired. Sprinkle with sliced chilies and cilantro. Serve immediately with lime wedges and steamed jasmine rice.
Equipment
- Large pot with lid
- Wooden spoon
- Slotted spoon or skimmer
Nutrition facts
Tips
- If you can't find fresh galangal, you can substitute with ordinary ginger, but the flavor will be slightly different.
- Make sure to use full-fat coconut milk for a richer, creamier broth.
- To make this curry even more aromatic, gently bruise the lemongrass stalks with the back of a knife before adding them to the pot.
Serving suggestions
- Serve the mussel curry in shallow bowls with plenty of the coconut broth. Steamed jasmine rice or crusty bread are perfect for soaking up the sauce. A cold Thai beer or a crisp white wine like Sauvignon Blanc pairs beautifully.
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Recipe by
Niran Kittipong
Specialises in Thai cuisineNiran is the eldest Saelim sibling and the reasonable one. He makes a mean green curry and mediates family arguments.
Describe yourself in three words: Peacemaker, dad-joke enthusiast, steady hands.