Mussel and pineapple curry recipe

Mussel and Pineapple Curry recipe

This article was published by: Matthew

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Mussel and pineapple curry recipe, recipe Rating: 4.6
Number of votes:99 

Ingredients

1 tbsp	grapeseed oil
2 tbsp	Thai red curry paste
2 ½	cm piece of fresh root ginger, finely chopped, grated
1 large	fresh green chilli, thinly sliced
1 tbsp	lemon grass, chopped
200 ml	coconut milk
1 tbsp	fish sauce
1 tsp	soft brown sugar
48	pre-cooked mussels, defrosted
1 small	(200 g) tin of pineapple chunks, drained or some fresh pineapple cut into small chunks
	basil leaves, for garnish

Instructions

Heat oil in a heavy-based saucepan, add curry paste, ginger, chili and lemon grass and fry over a low heat for 4 minutes, stirring.

Stir in coconut milk, fish sauce and sugar and cook for 2 minutes. Add mussels and pineapple and cook for a few minutes until mussels are hot through.

Serve on a bed of boiled rice garnished with basil leaves.

Note:
Use frozen pre-cooked mussels, but defrost fully before cooking. I have used bart chopped lemon grass instead of fresh lemon grass because it is already softened and fresh lemon grass takes longer to cook and soften up. allow about 12 mussels per person.

Preparation time:
ca. 5 min
Grade of difficulty:
medium
Calories per portion:
n/a