Hello September! Let’s get cozy and fall ready with one of my favorite healthy comfort dishes. These Thai Coconut Curry Mussels will surely get you in a cozy fall mood.

I’m a little late with posting this delicious recipe because it’s been a crazy couple of weeks. First of all, I caught a summer cold a couple weeks ago which left a lingering cough for like an extra week and a few days. Bummer! Then I had to push my deadline for the first draft of my cookbook to November because of last minute projects that came up. I mean busy is good, but when all the workload falls only on your shoulders, it becomes overwhelming. Thank goodness I am finally able to gather a team together to take some of the work load off!

It’s quite crazy how quick summer was; I mean its already mid September! Why is the year going by so fast?! Its only 3 months until the holidays! I don’t even want to think about it so we’ll just focus on the present, and also on this hearty plate of healthy food!

This was such a fun and easy recipe to put together. I’ve made Thai coconut curry recipes in the past and they were all delicious, but I did something a little differently with this recipe by adding turmeric! Turmeric is a very earthy spice which is loaded with antioxidants and anti-inflammatory compounds. However, it can be very overpowering depending on how you incorporate it in a recipe. I find that in order to make turmeric successful in food, you need to combine it with a type of fat such as coconut milk, butter, ghee heavy cream, etc. that way, it breaks down some of the acidity in the turmeric and creates a milder flavor.

These Thai coconut curry mussels contain low fat coconut milk and is an excellent pairing with turmeric! Wishing everyone an amazing week and I hope you guys enjoy this recipe as much as I do!


Prep time
Cook time
Total time
Get cozy and fall ready with this fall favorite healthy comfort dish.
Serves: 6 servings
  • 2 tablespoons olive oil
  • 1 shallot, diced
  • 3 tablespoons Thai red curry paste
  • ½ cup low sodium vegetable broth
  • 1 can unsweetened coconut milk
  • ½ teaspoon turmeric powder
  • 2 tablespoons Thai fish sauce
  • 1.5 tablespoons fresh lime juice
  • 1 teaspoon light brown sugar
  • Pinch of salt and pepper to taste
  • 2½ pounds mussels, rinsed and scrubbed
  • 3 tablespoons chopped fresh herbs, like basil or cilantro
  1. Place a large skillet pot over medium-high heat and add olive oil. add in shallots and sauté for 1 minute. Add in curry paste, veggie broth, coconut milk, turmeric, fish sauce, brown sugar and lime juice and bring to a simmer while whisking. Add in salt and pepper as needed.
  2. Add the mussels, cover the pot and let steam until opened, about 5-7 minutes. During the last minute of cooking, add in the herbs. Serve with side of choice.


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