Thai Red Curry Mussels
/
Thai Red Curry Mussels
Ingredient
Thai Red Curry Paste
2 shallots, chopped roughly
6 large red chilli
3 birds eye chilli
1 bunch of coriander stalk/roots cleaned
2 lemongrass stalks, chopped
6 garlic cloves
2 thumb size pieces of ginger, peeled and chopped
1 tbs Coles ground cumin
1 tbs Coles ground coriander
1 tsp Coles chilli powder
2 tbs fish sauce
½ tbs shrimp paste
400g can Coles coconut cream, use 2 tbs and reserve the remainder for the curry
Thai Red Curry Mussels
1 kg mussels, cleaned and beards removed
3tbs Thai red curry paste
Reserved coconut cream
400g can Coles diced tomatoes
5 kaffir lime leaves
2 limes
1 bunch of coriander, chopped
1 long red chilli
1 loaf Coles sourdough
Method
For the Thai Red Curry Paste, Combine all the ingredients in blender and process until a smooth-ish texture.
Place in a jar and keep in the fridge with a drizzle of olive oil over the top, this will help it last longer.
If you want to keep it for a long time freeze in ice trays to make portioning simple.
For the Thai Red Curry Mussels, heat 2tbs oil in a high sided saucepan that has a lid. Once hot add curry paste and stir. Cook until the paste has toasted off, intensified in colour and begun to split.
Add the tomato, coconut cream and Kaffir lime leave and bring to the boil.
Add the mussels into the pan and stir through place the lid back. gently shake the mussels to help once begin to open, once they begin to open he remove as soon as they too have
Once the mussels have opening remove and place into a bowl. Once all are in the bowl add some chopped coriander and extra chilli if you like. Pour the gravy over the mussels. Serve with crusty bread and rice.
Recipe by Michael Weldon
