Mussel And Pineapple Curry Recipe

Mussel And Pineapple Curry Recipe

4.5 cups thin coconut milk

220g cooked mussel meat (steam about 700g with shells then remove meat)

1/2 medium size pineapple (finely diced)

1 kefir lime leaf torn into small pieces

3 tbsp fish sauce

1/2 tbsp palm sugar

Chili Paste Ingredients:

5 dried chilies (chopped)

1.5 tbsp sliced shallots

1/2 tbsp lemon grass (finely sliced)

1/2 tbsp garlic (chopped)

2 tsp salt

1 tsp shrimp paste

1 tsp sliced galangal

1/2 tsp kefir lime zest (chopped)

1/2 tsp coriander root (chopped)

Method:

Pound all the chili paste ingredients with a mortar and pestle to form a fine paste. Heat a quarter of the coconut milk in a pan. Put in chili paste and cook for 3 minutes. Add the mussels and mix well. Add in the rest of the ingredients and boil for a minute. Remove from heat and serve.