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Recipe Source: cdkitchen.com
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Mussels In Coconut Milk Curry
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Serves/Makes: 4
Ready in: < 30 minutes
- 2 tablespoons groundnut oil
- 1 teaspoon Thai green curry paste
- 1 clove garlic, finely chopped
- 1 tablespoon fresh ginger, finely chopped
- 1/2 teaspoon ground turmeric
- 2 cups coconut milk
- 2 kaffir lime leaves
- 1 stalk lemongrass, finely chopped
- 32 mussels, bearded
- 2 teaspoons fish sauce
- 1 teaspoon palm sugar
- 1 tablespoon fresh lime juice
- 2 tablespoons torn fresh basil leaves
Heat the oil and saute the curry paste, garlic and ginger for 2 minutes. Add the turmeric, coconut milk, lime leaves and lemon grass. Simmer uncovered for 5 minutes. Add the mussels. Cover, then increase the heat and cook for 5 minutes until the mussels have opened. Discard any mussels that refuse to open. Add the fish sauce, palm sugar and lime juice. Simmer for 1 minute, shaking the pan to mix the ingredients well together. Divide between bowls and scatter the basil leaves over the curry.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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