Mussels with red curry sauce
Picture: Iain Gillespie

Serves 6

2kg cleaned and de-bearded mussels

1 thumb-sized piece galangal, sliced

10 kaffir lime leaves, 1 tbsp oil

1 tbsp red curry paste

400ml coconut milk

1 tbsp fish sauce

1 tsp palm sugar or brown sugar

1/2 cup chopped coriander

Pour half a cup of water into a large pot and add the galangal and five kaffir lime leaves. When the water comes to the boil add the mussels. Cook for 5 minutes, giving the pot an occasional shake. In a small saucepan, add a teaspoon of oil and when it is hot add the curry paste and cook until fragrant. Stir in the coconut milk and while that is heating finely slice the remaining kaffir lime leaves, add them to the pot with the fish sauce and sugar and stir. When the mussels have opened, tip them into a serving bowl, draining off a bit of the liquid. Drizzle the mussels with the curry sauce and sprinkle liberally with chopped coriander.

The West Australian

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