Yellow Curry Mussels
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Yellow Curry Mussels
Recipe by Diana Chan
Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
2 kgs mussels, cleaned and bearded
3 tablespoons neutral flavoured cooking oil
1 shallot, finely sliced
2 lemongrass stalks, chopped into 5cm lengths and bruised
½ bunch of coriander root, chopped 5cm from root
6 kaffir lime leaves
2 tablespoons Ayam Brand yellow curry paste
400ml Ayam Brand coconut cream
1 cup of water
2 teaspoons of white sugar
Juice of 2 limes
Coles sea salt to taste
1 long red chilli, finely sliced
1 bunch of thai basil, leaves picked
Method
Place a large pot with a lid over medium heat and add in the oil. Saute the shallots, lemongrass and coriander roots for 2-3 minutes. Add curry paste and saute for a further minute, then add in the lime leaves. Next, add in the coconut milk and water and sugar and bring to a gentle simmer. Then add in mussels and cover with a lid string halfway to ensure the mussels are cooked through evenly for 3-5 minutes.
Remove the lid and taste. Season to taste adding more lime juice towards the end and salt if required. Turn the heat off.
To serve, place the mussels in your serving bowl and top with the broth. Garnish with some fresh chillies and herbs.
