ingredients
serves 4
600 ml (1 pint) 2 1/2 cups coconut milk
2 tbsp red curry paste
2 tbsp fish sauce
1 tbsp sugar
225 g (8 oz) king shrimps, shelled and deveined
450 g (1 lb) mussels, cleaned and beards removed
175 g (6 oz) fresh pineapple, finely crushed or chopped
5 kaffir lime leaves, torn
2 red chillies, chopped, and cilantro leaves, to garnish
method
1. In a large saucepan, bring half the coconut milk to the boil and heat, stirring, until it separates.
2. Add the red curry paste and cook until fragrant. Add the fish sauce and sugar and continue to cook for a few moments.
3. Stir in the rest of the coconut milk and bring back to the boil. Add the king shrimps, mussels, pineapple and kaffir lime leaves.
4. Reheat until boiling and then simmer for 3 - 5 minutes, until the shrimps are cooked and the mussels have opened. Remove any mussels that have not opened and discard. Serve garnished with chillies and cilantro.
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