Created by ImPat on March 22, 2019
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.