Thai red curry mussels

Name: Thai red curry mussels
Yield: 4
Ingredients: 1 Tbsp Cooking oil; 1 Tbsp Thai red curry paste, heaped (Main); 1 Finely sliced red onion; 330 g Coconut milk; 1 cup Water; 2 Tbsp Brown sugar; 2 Limes, juiced; 1 tsp Fish sauce; 2 kgs Mussels, scrubbed and debearded (Main); 1 small bunch Fresh coriander; 2 Limes, in wedges, to garnish

for 4 people

Delaney Mes

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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.

Ingredients

1 Tbsp	Cooking oil
1 Tbsp	Thai red curry paste, heaped (Main)
1	Finely sliced red onion
330 g	Coconut milk
1 cup	Water
2 Tbsp	Brown sugar
2	Limes, juiced
1 tsp	Fish sauce
2 kgs	Mussels, scrubbed and debearded (Main)
1 small bunch	Fresh coriander
2	Limes, in wedges, to garnish

Directions

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.