South East Asian Mussel Curry

"If you like shellfish and Asian curries, you'll very probably like this. Perfect with steamed white rice or ladled generously over scalded rice noodles. Mildly spicy and smells amazing! If you're concerned about cholesterol, replace the coconut milk with half skim milk and half low fat yogurt. I'd really appreciate feedback or comments. Thanks!"
 
Download
photo by danadooley photo by danadooley
photo by danadooley
Ready In:
40mins
Ingredients:
15
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Roughly chop up turmeric, ginger, galangal, lemongrass, garlic, shallots and chilies then pop in a blender or liquidiser and process to a smooth paste using as little water as possible. Don't use a food chopper - the result will be much too coarse. If you prefer, you could pound everything in a pestle and mortar.
  • Heat 1/2 cup OR 6 tbs vegetable oil in a wok, deep pan or pot. When oil begins to smoke, put in spice paste and keep stirring over medium heat till paste is fragrant and you start coughing or sneezing. This should take about 5-8 minutes of stirring and frying.
  • Dump in mussels and mix well. Pour in coconut milk and water OR stock and bring to the boil. Add makrut and turmeric leaves, put lid on and lower heat. Simmer gently till mussels open. This should take 3 - 5 minutes, tops. Do not overcook (tough, rubbery mussels *Yuck*).
  • Season to taste, turn off heat and serve immediately with white rice or over scalded rice noodles. I like a sprinkling of coriander leaves and a squeeze of lime over it.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Love cooking but eating is even better. Cookbooks are an obsession - I read them as others read novels or the bible lol. So is haunting the aisles of every supermarket within a 5 mile radius. Always need a bucket and bib when standing in front of see-through meat chillers (to catch the copious drool lol) Love to seek out new and exotic ingredients and think up new ways with the tried and true. Life is too short to eat bad food (my daily mantra) and I can resist anything, but temptation (my other daily mantra)
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes