uk
Ingredients
Ingredients:
- 200g skin on Lamb Weston fries bake as per instruction 300g mussels, scrubbed and de-bearded
- 1 tablespoon unsalted butter
- 1 large shallot, peeled and minced
- 2 cloves of garlic
- 1 table spoon fresh ginger , minced 2 tsp Thai yellow curry powder
- 1 can of coconut milk
- 1 tsp tomato purée
- 1 tsp turmeric
- 1 tsp coconut sugar
- 1 lime juice
- 1 tbsp oil
- 1 Red chili chopped
- Salt & pepper for taste
- Fresh coriander for garnish
Preparation
This is without a doubt, the best Mussel Curry you will try! It is made quickly an easily with pantry staple ingredients and turns out perfectly every single time.
INSTRUCTION:
- Heat the oil in a large saucepan and add shallots and sauté for 3 minutes
- Stir in the ginger, garlic, tomato puree, sugar, salt, pepper, spices, butter and fry for 30 seconds until fragrant.
- Add coconut milk, and bring to a boil. Reduce heat, add in the mussels and simmer for about 6 minutes until all the mussels have opened up.
- Discard unopened mussels and served the curry with Lamb Weston skin on fries and garnish with fresh chili, coriander and juice of lime.