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Red Curry Mussels

Here's how you make Red Curry Mussels
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  • Servings: 4
  • Prep: 10m
  • Cook: 15m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 1/2 cups dry Jasmine rice
  • Salt
  • 1 tablespoon oil (peanut oil)
  • 2 tablespoons curry paste (red)
  • 400 grams coconut cream (can)
  • 2 kaffir lime leaves
  • 1 tablespoon fish sauce
  • 1 tablespoon palm sugar (finely grated)
  • 2 kilogram mussels (fresh ready to cook, debearded and scrubbed discard any that will not close)
  • Fried shallot, to garnish
  • Thai basil leaves, to garnish
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Cook rice in a large saucepan of boiling, salted water until tender or as per packet instructions and the drain well and set aside, covered to keep warm.

  • Step 2: Meanwhile, heat oil in a large non-stick wok over a high heat and add curry paste and cook, stirring for 1 minute and then add cream and cook, stirring occasionally, for 2 minutes and then add leaves, sauce, juice and sugar and bring to the boil and then add the mussels and reduce heat to medium and simmer, covered for about 5 minutes or until mussel open, discarding any that have not opened.

  • Step 3: Serve with rice and garnish with shallots and basil.

  • Step 4: TIP - make a low fat version of the dish by substituting coconut-cream flavoured evaporated milk for the coconut cream.

We hope you enjoy this recipe!

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