Mussel Curry

Name: Mussel Curry
Cuisine: Thai
Ingredients: 3 kaffir lime leaves, torn; 2 tablespoons grated palm sugar (jaggery); 1 tablespoon fish sauce; 300 g (10½ oz) mussels, debearded and scrubbed; 3 tablespoons vegetable oil; 1 teaspoon shrimp paste; 3 cloves garlic, finely chopped; 1 teaspoon finely grated kaffir lime zest; 3 tablespoons chopped lemongrass; 3 red shallots, finely chopped; 1 teaspoon scraped and chopped coriander (cilantro) root; 5 dried long red chillies, deseeded, soaked in warm water for 30 minutes and chopped; 1 tablespoon chopped galangal; a large pinch of sea salt; 1 large handful of mixed Thai basil and coriander (cilantro) leaves; 1 tablespoon tamarind water; juice of 1 lime

Preparation info

Difficulty
Medium

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

I love mussels every which way, and in Mediterranean cooking I use them as both the hero and the support act. They make some of the best sauces to use with seafood. Here they make a cracking curry and all you need for a great dinner is a big bowl of rice. For a real treat, blanch some fresh egg noodles and pour the mussel curry over the top.

Ingredients

Asia
Thailand
Dinner
Side dish
Pescatarian
Gluten-free
South East Asia
Spicy

Ingredients

Method