Thai Red Mussel Curry

Thai Red Mussel Curry
with our Thai Red Curry Paste

Ingredients

• 400ml coconut milk
• 4 tbsp CF Thai Red Curry Paste
• 3 tbsp palm sugar
• 4 tbsp fish sauce
• 3.5kg fresh mussels
• 4 limes, 2 juiced
• 1 bunch coriander, leaves picked

Method:

1. Place a heavy-based saucepan or wok on a medium heat.
2. Add the coconut milk and curry paste and bring to the boil. Simmer for 5 minutes.
3. Add sugar and fish sauce then cook for 5 minutes more.
4. Add mussels, then cover saucepan with a lid. Cook for about 4 minutes or until mussels open.
5. Add lime juice and coriander and give the pot a shake.
6. Divide mussels between four bowls and pour sauce over them.
7. Serve with half a lime and steamed rice.