Thai red curry with Kinkawooka mussels
Savour the rich, delicate flavours of Thailand with this unique take on a traditional Thai red curry.
Balancing the elegant tastes of lemongrass, lime and basil leaves, ginger and garlic with the sweet aromatic character of the finest Eyre Peninsula mussels, our chef has created a very easy, yet humblingly delicious feast that anyone can enjoy.
Thai red curry with Kinkawooka mussels
Serves: 2
Ingredients
1kg Kinkawooka pot ready mussels
2 cups of water
4 teaspoons of vegetable oil
4 shallots, chopped
2 tablespoons red curry paste
2 cloves of garlic, crushed
2 tsp grated ginger
½ lemongrass stalk, bruised
1 tin coconut milk
1 tsp soy sauce
1 tbsp fish sauce
6 kaffir lime leaves
1 tbsp grated palm sugar
1 spring onion, chopped
12 basil leaves
1 cup fresh coriander
Method
1 Open the pack of pot ready Kinkawooka mussels. Strain off the liquid and give them a quick rinse under cold water
2 Heat up a pot with approximately 1cm of water. When the water is boiling add the mussels. Cover with a lid and steam them for a couple of minutes stirring every minute or so until the mussels open.
3 Remove from the heat and strain the mussels off, keeping some liquid in the bowl.
4 Discard any unopened mussels.
5 Heat a large saucepan over a high heat until very hot. Fry the curry paste, garlic, ginger and lemongrass.
6 Add the coconut milk, palm sugar, lime leaves, fish sauce, soy sauce, and some of the mussel liquid to taste. Reduce for 10 minutes.
7 Transfer the mussels to a large serving bowl and pour the sauce over. Sprinkle with coriander leaves and serve immediately.
8 Serve with steamed jasmine rice.
