| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Seafood |
Thai |
Antony, Simply |
1 |
Servings |
INGREDIENTS
| 2 |
T |
Groundnut oil |
| 1 |
t |
Thai green curry paste |
| 1 |
|
Clove garlic, finely chopped |
| 1 |
T |
Fresh ginger, finely chopped |
| 1/2 |
t |
Ground turmeric |
| 2 |
c |
Coconut milk |
| 2 |
|
Kaffir lime leaves |
| 1 |
|
Stalk lemon grass, finely |
|
|
chopped |
| 32 |
|
Mussels, bearded |
| 2 |
t |
Fish sauce |
| 1 |
t |
Palm sugar |
| 1 |
T |
Fresh lime juice |
| 2 |
T |
Freshly torn basil leaves |
INSTRUCTIONS
Heat the oil and saut the curry paste, garlic and ginger for 2
minutes. Add the turmeric, coconut milk, lime leaves and lemon grass
and simmer uncovered for 5 minutes. Add the mussels, cover, then
increase the heat and cook for 5 minutes until the mussels have
opened. Discard any mussels that refuse to open. Add the fish sauce,
palm sugar and lime juice and simmer for one minute, shaking the pan
to mix the ingredients well together. Divide between bowls and scatter
the basil leaves over the curry. DISCLAIMER(c) Copyright 1996 -
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