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Thai Curry Mussels with Pineapple - Recipe with Pictures

Updated on July 5, 2013
Thai Curry Mussels with Pineapple
Thai Curry Mussels with Pineapple | Source

Whenever my family has a get-together at a beach, one of the dishes we usually order is a huge bowl of mussels, simply steamed with fresh Thai herbs and served with a limey dipping sauce. There is even an inside joke in our clan: If you don't like mussels, you're dead to us! Well, today I'm not going to make steamed mussels, but will use my family's cherished ingredient in a curry dish. If you love an intense combination of spicy, sweet and tangy flavors, you will most likely thank me for this recipe. In Thai, we call this curry "kaeng kua hoy." I know that might be somewhat difficult for non-native speakers to pronounce and memorize, but it doesn't matter. Just call it "yummy mussels" if you wish. This curry dish will always be delightful by any name.

Please Rate this Thai Curry Recipe

5 stars from 5 ratings of Thai Curry Mussels with Pineapple

Cook Time

Prep time: 10 min
Cook time: 10 min
Ready in: 20 min
Yields: 2 - 3 servings
Pineapple, Mussels and Kaffir Leaves
Pineapple, Mussels and Kaffir Leaves | Source

Thai Curry Mussels with Pineapple - Ingredients

  • 3/4 cup coconut milk
  • 1 - 2 tbsps red curry paste
  • 1 cup pineapple, cubed
  • 30 mussels, cooked and shelled
  • 1 tbsp tamarind concentrate
  • 3/4 cup water
  • 1 tsp brown sugar
  • Thai fish sauce to taste
  • 2 - 3 kaffir leaves, cut into very thin stripes (optional)

A Note on Some of The Ingredients

  • To keep this an easy 20-minute dish, a ready-made curry paste is a smart ingredient to use. If you feel up for a curry challenge, however, I encourage you to try making your own red curry paste from scratch. Visit Thai Curry Paste Recipes to learn about the ingredients and preparation.
  • Frozen cooked mussels are acceptable, but sometimes, they can be very tough and dry. To avoid such an off-putting texture, steam some fresh mussels yourself.
  • Use fresh pineapple if possible, as it usually contains a nice balance of sweet and sour flavors, which this Thai curry dish is all about. Canned pineapple tends to be a bit too much on the sweet side and doesn't carry enough tanginess. If you have no choice but to go with the canned version, you may need to use a bit more tamarind concentrate to bring the acidity up a notch.
  • Thai fish sauce has a very strong taste and aroma. If you're not familiar with it, start with just a teaspoon, or you may use salt instead.
  • Kaffir leaves are not a must but highly recommended. Without them, your mussel curry can still be very scrumptious but won't be as authentic as it should.
  • Canned coconut milk is available in most supermarkets. It is best, however, to make your own coconut milk, if you have time.

Thai Curry Mussels with Pineapple - Instructions


Step 1

Heat coconut milk in a deep skillet over medium-high heat. Bring to a boil.


Step 2

Add curry paste, then stir together until there is no lump, and the curry paste is well integrated into the coconut milk.


Step 3

Add pineapple, turn the heat down to medium, and allow it to cook for about 5 minutes. Stir occasionally. This process allows the sweet and sour flavor from the pineapple to permeate throughout the curry.


Step 4

Add water, tamarind concentrate, brown sugar, fish sauce, kaffir leaves and cooked mussels. Stir together well. Bring to a quick boil, then remove from stove. Serve with steamed rice.

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Submit a Comment

  • Om Paramapoonya profile image

    Om Paramapoonya 5 years ago

    @aida-garcia - So glad you're going to try this Thai curry recipe. Thanks a lot for dropping by :)

  • aida-garcia profile image

    Aida Garcia 5 years ago from Anaheim, CA 92801

    Looks so mouthwatering good, I am going to try them out and that is a definite! Thank you!

  • Om Paramapoonya profile image

    Om Paramapoonya 5 years ago

    Youre very welcome, twig22blend :)

  • twig22bend profile image

    twig22bend 5 years ago

    Yummeee!! I must try this! Thanks for sharing.

  • Om Paramapoonya profile image

    Om Paramapoonya 5 years ago

    @vespawoolf - I, too, hope you can easily find mussels at wherever you're moving to! They have such a unique flavor and texture. I can't even imagine myself living without them lol

  • vespawoolf profile image

    vespawoolf 5 years ago from Peru, South America

    Your yummy mussels look fabulous! What beautiful photos. When we lived in Northern Peru I often steam mussels and now I miss them so much. We're moving soon, though, so I hope to have access to them again. I always keep mae ploy curry paste in the fridge but had never thought to flavor a mussel dish with it. Thank you! I hope to try this recipe soon!

  • Om Paramapoonya profile image

    Om Paramapoonya 5 years ago

    @vibesites - Thanks for your votes and comment. Give this mussel curry a try sometime :)

  • vibesites profile image

    vibesites 5 years ago from United States

    I both love mussels and pineapple separately, but I didn't think that they would go well in one dish such as this, but boy it does look delicious. Might try your recipe. Voted up, interesting and shared. :)

  • Om Paramapoonya profile image

    Om Paramapoonya 5 years ago

    @thumbi - Yes, we use that type of chili peppers in certain curries. In Thai, we call them "prik kee noo", meaning "mouse dropping chilis." Kind of weird, huh? lol

    @Cyndi - Thanks for dropping by, Cyndi. Hope you enjoy this mussel curry!

  • Cyndi10 profile image

    Cynthia B Turner 5 years ago from Georgia

    Such wonderful recipes you offer. My mouth waters as I imagine the flavors. I will try this one day soon. Thanks for sharing.

  • thumbi7 profile image

    JR Krishna 5 years ago from India

    This looks interesting.

    I read somewhere recently that a lot of bird's eye chillies are used in Thai curries to make them spicy.

    Is that true?

    Traditionally we love to eat curries.....

    Thanks for sharing

  • Om Paramapoonya profile image

    Om Paramapoonya 5 years ago

    @Sweetiepie - Thank you :)

  • SweetiePie profile image

    SweetiePie 5 years ago from Southern California, USA

    It looks like a great recipe!

  • akirchner profile image

    Audrey Kirchner 5 years ago from Washington

    Well...from your lips to God's ears although he can clean up a floor quicker than a hoover!

  • Om Paramapoonya profile image

    Om Paramapoonya 5 years ago

    @carol7777 - Thanks for dropping by, Carol! Hope you give this curry mussel recipe a go soon.

    @akirchner - Hehehe. I'd love to cook for you guys if you come visit. Also, it would be fun to watch Griff slurp this long as he doesn't make a big mess on my floor!

    @Austinstar - Haha, yeah men are confusing creatures. Thanks for stopping by, Lela. Remember to share this recipe with your hubby!

    @Kaili Bisson - Thanks a lot, Kaili!

  • Kaili Bisson profile image

    Kaili Bisson 5 years ago from Canada

    Om this looks fantastic...voted up and more!

  • Austinstar profile image

    Lela 5 years ago from Somewhere in the universe

    My husband truly loves mussels and clams, but I do not. I'll be he would love this recipe too. He has been to Thailand during his Navy years, but he never talks about the food. Just the bars, sigh...

  • akirchner profile image

    Audrey Kirchner 5 years ago from Washington

    Gosh that looks inviting and simple, Om! I love clams and mussels especially in soups--and pineapple is one of my favorites as well. I need someone to cook me dinner this week--and next too--are you a traveling Thai cook? My family would love it!!! Oh and let's not forget the Griffin....he needs a bib though when he slurps soup.

  • carol7777 profile image

    carol stanley 5 years ago from Arizona

    i must say this is really something different. We love mussels and curry..So that is a win/win. Thanks for sharing.