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Lamb knuckle red curry with jasmine rice and roasted pumpkin wedges

Thai recipes

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Green curried mussels

Serves 2 (as a starter)

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

3 t vegetable oil
50 g green curry paste
40 g palm sugar
4 Thai lime leaves, sliced julienne
5cm piece lemongrass, bruised
1 cup chicken, pork or vegetable stock
400 g cleaned fresh mussels
400 ml can coconut cream
fish sauce, to taste
oyster sauce, to taste
a handful basil (preferably holy basil)
½ lime, to garnish
jasmine rice, for serving

Method

1. Heat the oil in a medium saucepan, add the curry paste and fry until fragrant, about 2 minutes. Do not let it burn. Add the palm sugar, lime leaves and lemongrass. Allow the palm sugar to melt and caramelise slightly. You might need to add a dash of coconut cream to prevent the curry paste from burning.

2. Deglaze the pan with the stock. Once the broth comes to a simmer, add the mussels and coconut cream and cover.

3. Steam until the mussels open, discarding any that do not open. Season to taste with fish sauce and oyster sauce. Garnish with the basil and lime and serve with jasmine rice.

Photograph: Elsa Young
Recipes: Jes Doveton
Food production: Khanaya Mzongwana

Find more seafood recipes here.