You may also like
Ingredients
- 400ml coconut milk
- 4 tbsp Thai red curry paste
- 3 tbsp palm sugar
- 4 tbsp fish sauce
- 5 kaffir lime leaves
- 3.5kg fresh mussels
- 4 limes, 2 juiced
- 1 bunch coriander, leaves picked
Method
Place a heavy-based saucepan on a medium heat.
Add 100 millilitres of the coconut milk and curry paste and fry until coconut milk splits and paste smells fragrant. Add sugar and fish sauce then cook for 5 minutes.
Add lime leaves and remaining coconut milk and bring to the boil.
Add mussels, reduce heat to medium, then cover saucepan with a lid. Cook for about 4 minutes or until mussels open, add lime juice and coriander and give the pot a shake.
Divide mussels between four bowls and pour sauce over them. Serve with half a lime.
