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Mussels In Coconut Milk Curry

Danneegyrl's
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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

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