Mussel Curry
Ingredients
- 1 lb. shelled mussels
- 1 cup coconut milk
- 7 makrut leaves
- 3 oz. sweet basil leaves or bay leaves
- 2 tbsp. fish sauce
- 1/2 tsp. paprika
- 1½ tsp red curry paste
- 2 tsp. sugar
- 3 fresh chilli peppers
- 1/2 cup straw mushrooms
Preparation
If you have bought fresh mussels in the shell, clean the shell under running water. Drop in pot of boiling water and boil for 30 seconds or until shells open slightly. Drain water and remove mussel from shell. Heat wok over medium high heat. Place 1/2 cup coconut milk, fish sauce, sugar, paprika, and curry paste in wok. Stir until well mixed. Add remaining coconut milk and continue to stir. Turn stove to high heat. Add mushrooms and stir 2-3 times. Add mussels, chillies and basil leaves. Stir 1 minute. Remove and place in serving dish.
Serves 2 persons.