Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, red curry mussels with pineapple and wild betel leaves. แกงคั่วหอยแมลงภู่กับใบชะพลู. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Red curry mussels with pineapple and wild betel leaves. แกงคั่วหอยแมลงภู่กับใบชะพลู is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Red curry mussels with pineapple and wild betel leaves. แกงคั่วหอยแมลงภู่กับใบชะพลู is something that I’ve loved my whole life.

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.

To get started with this particular recipe, we must prepare a few ingredients. You can cook 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:

1. Take net fresh mussels
2. Take lemongrass cut up and bruised
3. Take small shallots (cut up half and bruised)
4. Take red curry (mine is homemade, recipe on my cookpad)
5. Take coconut milk
6. Get fresh pineapple (finely chopped)
7. Make ready fish sauce
8. Get palm sugar
9. Get big red chilli (finely sliced)
10. Get basil (finely sliced)
11. Get wild betel leaves (finely sliced)
12. Make ready 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:

1. 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.
2. 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)
3. Rinse off water and what I normally do is take one side of the shell off. Leave it aside.
4. Prepare your pineapple, kaffir lime leaves, wild betel leaves and basil.
5. On a big wok or saucepan, add coconut milk and leave it until it starts to bubbling then add some red curry. Stir well.
6. Add some pineapple, fishsauce and palm sugar. Mix well.
7. Add those delicious and freshly cooked mussels in. Then add some finely sliced wild betel leaves, kaffir lime leaves, basil. Stir well.
8. Top up with red chilli. Serve when hot with jasmine rice. It won’t last long!!! Super delicious 😋

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So that’s going to wrap this up for this special food red curry mussels with pineapple and wild betel leaves. แกงคั่วหอยแมลงภู่กับใบชะพลู recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!