Quick Thai Seafood Curry
25 minutes
The bright flavours of Thailand in a quick black mussel curry. Kaffir lime leaves add a distinctive note - you can get them sometimes at Coles.
2 people made this
Ingredients
Serves: 4
- 1 stalk lemongrass
- 2 tablespoons olive oil
- 1 teaspoon yellow curry paste
- 1 (400ml) tin coconut milk
- 3 kaffir lime leaves, crushed lightly
- 30g brown sugar
- 2 tablespoons fish sauce
- 1 (400g) tin chopped tomatoes
- 1 kg black mussels, washed and de-bearded
- 1/2 bunch fresh coriander
- 20 leaves Thai basil
- 1 lime, cut into wedges
Directions
Preparation:15min ›
Cook:10min ›
Ready in:25min
- First, cut the lemongrass in half lengthwise and bash it with the flat of a knife a few times to release the oils.
- Heat the oil in a saucepan over low-medium. Add the curry paste, stirring until aromatic for about 30 seconds. Add the coconut milk, lemongrass, lime leaves, sugar, fish sauce and chopped tomatoes. Simmer a few minutes.
- Increase heat and bring to a boil. Add all the mussels, cover the pan and cook 3-5 minutes until the mussels are open. Discard any that do not open.
- Serve garnished with coriander and basil leaves and with white rice and lime wedges on the side.
