Pineapple and Mussel Curry

Name: Pineapple and Mussel Curry
Cuisine: Thailand
Ingredients: 2 red chilli peppers, seeded and cut into thin strips lengthways; 4 Kaffir lime leaves, torn into pieces; 7.5 cm (3 inch) piece of galangal, sliced; 2 blades of lemon grass, chopped and lightly crushed; 1 pineapple; 700 g (1½lb) mussels in shells, cleaned, bearded and rinsed; 1 teaspoon palm or demerara sugar; 1 teaspoon palm or demerara sugar; 4 tablespoons coconut cream; 1 tablespoon fish sauce; 1 tablespoon groundnut oil; 1 tablespoon red curry paste; 10 fresh holy basil sprigs (or use ordinary sweet basil); 10 fresh holy basil sprigs (or use ordinary sweet basil)

Preparation info

Serves
2-3

Difficulty
Medium

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

Another fruity, fishy, fiery creation from my chum Chom, a perfect dish to have on a warm sunny Sunday morning on your lawn.

Ingredients

1 pineapple
700 g (1½lb) mussels in shells, cleaned, bearded and rinsed

Asia
Thailand
Side dish
Gluten-free
Pescatarian
South East Asia

Method

Cut the pineapple in half lengthways. Hollow out the pineapple halves, reserving the ‘shells’. Discard the pineapple core and chop the flesh into small pieces.

Throw the mussels, galangal, lemon grass and basil into a large span. Add water to a depth of 1 cm (