Red Curry Mussels

Ingredients 

400 ml coconut milk
4 tablespoons Thai red curry paste
3 tablespoons palm sugar 
4 tablespoons fish sauce
5 kaffir lime leaves
3.5 kg fresh mussels
4 limes, 2 juiced
1 bunch coriander

Method

Place a heavy based saucepan on a medium heat. Add 100 mls of the coconut milk and curry paste and fry until the coconut milks spits and smells fragrant. Add sugar and fish sauce then cook for 5 minutes. Add lime leaves and remaining coconut milk and bring to the boil. Add the mussels, reduce the heat to medium then cover saucepan with a lid. Cook for about 4 minutes or until the mussels open, add the lime juice and coriander and give the pot a shake. Divide between plates and Por save over the top.

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