- 2 tablespoons vegetable oil
- 2 cups peeled butternut squash, 1-inch diced
- 1/2 cup chopped white onions
- 1 cup thinly chopped red bell peppers
- 2 teaspoons minced garlic
- 2 to 4 tablespoons Thai red curry paste, depending on desired heat level
- 6 Kaffir lime leaves, or 1 tablespoon finely grated lime zest
- 2 tablespoons nam pla (Thai fish sauce )
- 1 tablespoon packed light brown sugar
- 1 (14-ounce) can unsweetened coconut milk
- 2 pounds small mussels, scrubbed and bearded, broken or open mussels discarded
- 1/2 cup chopped Thai basil leaves
- Steamed jasmine rice or long-grain rice, accompaniment
- 8 lime wedges, garnish
In a large pot or Dutch oven, heat the oil over medium heat. Add the squash, onions and bell peppers, and cook, stirring, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the curry paste and lime leaves, stir to combine, and cook for 1 minute. Add the fish sauce and sugar, and stir to combine. Add the coconut milk and bring to a boil. Lower the heat and simmer for 5 minutes. Add the mussels, cover, and cook, shaking the pan occasionally, until the mussels open, about 5 minutes. Discard any mussels that do not open. Stir in 1/4 cup of basil and remove from heat.
Allow to sit, covered, for 1 minute before serving. Discard any mussels that have not opened. Spoon into individual bowls or 1 large bowl. Garnish with the remaining 1/4 cup basil. Serve with rice and lime wedges.