Malay Yellow Mussel Curry

Name: Malay Yellow Mussel Curry
Yield: Serves 4
Cuisine: Malaysian
Ingredients: ½ tsp turmeric; ½ tsp chilli flakes; 400 ml/14 fl oz/1½ cups coconut milk; juice of ½ lemon; 1 kg/2 lb 4 oz mussels, cleaned and beards removed; 1 large handful coriander leaves; 2 lemongrass stalks; 2 tbsp vegetable oil; 2.5 cm/1 in piece root ginger, peeled; 2 garlic cloves; 50 g/1¾ oz/⅓ cup unsalted cashew nuts; ½ tsp shrimp paste

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

About

Ingredients

2 tbsp vegetable oil
400 ml/14 fl oz/1½

Asia
Malaysia
Fish course
Pescatarian
Gluten-free
South East Asia
Spicy

Method

To prepare the curry paste, remove the really tough outer leaves from the lemongrass and cut off the ends of the stalks. Starting at the fatter end, roughly slice each lemongrass stalk into rings. You should see a purple band in the rings. Stop slicing when there are no more purple bands and discard the rest of the lemongrass, as it will be too tough to eat. Put the lemo