Mussel and pineapple curry recipe
Mussel and Pineapple Curry recipeThis article was published by: Matthew
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|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|
InstructionsHeat 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.
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.
ca. 5 min
Grade of difficulty:
Calories per portion:
Reference: Mussel and pineapple curry recipe
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