Lots of coconut milk and a homemade curry paste, very aromatic. I loved it! One of the best far eastern sauces I’ve had in some time.
INGREDIENTS
2 tablespoons vegetable oil
400ml coconut milk
1.75kg fresh mussels in their shells, cleaned
4 kaffir lime leaves (you can use lime zest)
2 tablespoons fish sauce
1 teaspoon palm sugar brown sugar is fine
2 tablespoons freshly squeezed lime juice
fresh coriander roughly chopped
Yellow Kroeung Curry Paste:
50g galangal or ginger, peeled and roughly chopped
2 teaspoons turmeric
40g garlic, roughly chopped
2 fat lemongrass stalks, roughly chopped
100g (4 oz.) shallots, roughly chopped
4 kaffir lime leaves, finely shredded
1 strip pared lime zest
2 teaspoons fish sauce
1 medium-hot red chili, chopped
To make the curry paste, place all of the ingredients in a food processor with about 2 tablespoons water, to get the paste moving, and process until smooth.
Heat oil in a large, deep pan (a wok works perfectly if you have one) over medium heat. Add curry paste and fry 5 minutes, stirring now and then, until it smells aromatic. Add coconut milk and simmer 2 minutes.
Toss in the mussels and lime leaves to the pan, cover and cook over a high heat 3 to 4 minutes until the mussels have just opened.
Remove from heat and add the fish sauce, sugar and lime juice and adjust seasoning with salt if necessary.
Scatter over the coriander and serve in bowls.
Original recipe Rick Stein Far Eastern Odyssey
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