Hoi Malaeng Puu (Southern Thai-Style Mussel Satay)

  • Serves

    makes 20 Skewers

This satay has a tangy fieriness, imparted by red curry paste and tamarind. This recipe first appeared in our May 2011 issue, with the article The World of Satay.


  • 2 tbsp. tamarind paste
  • 1 12 cups coconut milk
  • 23 cup fresh grated coconut
  • 12 cup Thai red curry paste
  • 12 cup minced lemongrass
  • 13 cup dark brown sugar
  • 13 cup thinly sliced shallots
  • 2 tbsp. fish sauce
  • 3 Kaffir lime leaves, stemmed, minced
  • 1 pandan leaf, tied into a knot
  • 2 lb. (about 60) large mussels


Step 1

Stir together tamarind and 5 tbsp. boiling water in a bowl until dissolved; pour through strainer into a 2-qt. saucepan. Add coconut milk, coconut, curry paste, lemongrass, sugar, shallots, fish sauce, lime leaves, pandan, and 3 tbsp. water; heat over medium-high heat. Cook, stirring, until thickened, about 10 minutes. Transfer to a bowl and set aside.

Step 2

Bring 1 cup water to a boil in a 6-qt. saucepan over medium-high heat. Add mussels, cover, and cook until all mussels open, about 4 minutes. Remove from heat; let cool. Remove meat from shells and stir into marinade; chill 2 hours.

Step 3

Build a hot charcoal fire in a grill. Thread 3 mussels each on 20 skewers; grill, turning, until charred, about 6 minutes.

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