Thai Green Curry With Mussels

Step 1: To make the coconut rice: heat oil in a heavy based saucepan over medium heat and add rice and cook, stirring, for 1 minutes or until coated and then add coconut milk and 2 cups water and bring to a simmer, stirring, and cover with a tight-fitting lid and then reduce heat to low and cook for 10 minutes or until liquid is absorbed and remove from heat and let stand covered for 10 minutes.

Step 2: Meanwhile, roughly chop coriander stems and 3 onions and place in a small food process with garlic, ginger, lemongrass and chilli and process until mixture forms a paste.

Step 3: Heat oil in a large saucepan over medium heat and add paste, cook, stirring for 3 minutes or until fragrant and then add coconut milk, sugar and fish sauce and increase heat to high and bring to the boil.

Step 4: Add mussels, cover and cook shaking pan occasionally, for 5 minutes or until mussels open (discard any unopened mussels)

Step 5: Thinly slice remaining onion, diagonally.

Step 6: Drizzle curry with lime juice and top with coriander leaves and sliced onion.

Step 7: Fluff rice with a fork to separate grains and serve curry with coconut rice.