Fresh mussels are cheap to buy and good for you too. They are extra delicious served with roti to mop up the curry sauce. Happy cooking.
|1 Tbsp||Cooking oil|
|1 Tbsp||Thai red curry paste, heaped (Main)|
|1||Finely sliced red onion|
|330 g||Coconut milk|
|2 Tbsp||Brown sugar|
|1 tsp||Fish sauce|
|2 kgs||Mussels, scrubbed and debearded (Main)|
|1 small bunch||Fresh coriander|
|2||Limes, in wedges, to garnish|
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- Heat oil in a large frying pan or wok. Add curry paste and mix. Add the red onion and sauté gently.
- Add coconut milk and water, then the sugar, lime juice and fish sauce. Increase the heat to a boil, then add the mussels. Cover the pot with a lid and steam until the mussels are open and tender. Discard any that do not open.
- Serve with fresh coriander and additional lime wedges, and rice. These are great served with roti.