Probably the most famous of all curries is the Thai Red Curry. A spicy and strong taste to season your dishes.

Preparation method

  • Preheat the oven to 180°C.
  • Sweat the onions and garlic in rice oil, add the curry sauce and the vegetable strips, bring to a boil briefly.
  • Place the baking paper on a pasta plate and place 500g mussels per person to the in the middle.
  • Garnish the mussels with 2 lime leaves and some lemon grass, wet with 100 ml of the curry sauce.
  • Hold the corners of the baking paper together over the mussels and tie it with roasting string.
  • Place the packs in the oven on a baking tray for approx. 20 min.
  • Place the bags on a pasta plate and only open them on the table.


  • 5 kg fresh mussels, washed and dehusked
  • 2 tbs Rice oil Golden Turtle for Chefs™ (Art. 60354)
  • 10 sheets of baking paper A3
  • ½ Block Garlic Puree Golden Turtle for Chefs™ (Art. 60621)
  • 2 vegetable onions, cut into strips
  • 300 g carrots, cut into strips
  • 300 g leek, cut into strips
  • 20 lime leaves
  • 50 g lemon grass
  • 1 l red curry sauce Golden Turtle for Chefs™ (Art. 60427)

Useful information

  • Costs p. portion: approx. €1.70
  • Energy p.portion: approx. 690 kcal
  • Preparation time: approx. 30 Min.
  • Accessories: cutting board, cooking pot, baking paper, deep baking tray or casserole dish, roasting string




This dish can also be steamed in a traditional pot with a lid. Serve the mussels separately from the curry sauce for best results.