Mussels In Coconut Milk Curry Recipe

ingredients

2 tablespoons groundnut oil
1 teaspoon Thai green curry paste
1 clove garlic, finely chopped
1 tablespoon fresh ginger, finely chopped
1/2 teaspoon ground turmeric
2 cups coconut milk
2 kaffir lime leaves
1 stalk lemongrass, finely chopped
32 mussels, bearded
2 teaspoons fish sauce
1 teaspoon palm sugar
1 tablespoon fresh lime juice
2 tablespoons torn fresh basil leaves

directions

Heat the oil and saute the curry paste, garlic and ginger for 2 minutes. Add the turmeric, coconut milk, lime leaves and lemon grass. Simmer uncovered for 5 minutes.

Add the mussels. Cover, then increase the heat and cook for 5 minutes until the mussels have opened. Discard any mussels that refuse to open.

Add the fish sauce, palm sugar and lime juice. Simmer for 1 minute, shaking the pan to mix the ingredients well together.

Divide between bowls and scatter the basil leaves over the curry.

nutrition data

Nutritional data has not been calculated yet.

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