Ingredients

• 1 kg fresh mussels, scrubbed and de-bearded
• 1 teaspoon vegetable oil
• 2 tablespoons Thai green curry paste
• 1 teaspoon chopped garlic
• 1 tablespoon chopped lemongrass (white section from 1 stalk)
• 1 teaspoon finely chopped palm sugar or brown sugar
• 2/3 cup lite Coconut milk
• 1 tablespoon chopped coriander, including stalks plus extra for garnish
• 1 long red chilli, finely sliced
• 1 teaspoon fish sauce
• 1 juice of 1 lime
• 1 fresh kaffir lime leaf, very finely sliced
• Steamed jasmine rice, to serve

Method

• Step 1 Place a large saucepan that has a fitted lid over high heat, add 1 cup of water and all of the mussels. Place lid on saucepan and steam for 5 minutes.
• Step 2 Meanwhile, add vegetable oil to a separate frying pan or wok over high heat, once hot add green curry paste, garlic, lemongrass and palm sugar and cook for a few minutes, stirring occasionally.
• Step 3 Reduce heat to low, add coconut milk, chilli, coriander and fish sauce and cook for a further minute, stirring to combine
• Step 4 Once mussels have opened and are cooked, add mussels and the water from the frypan into the coconut milk mixture. Toss well to combine, Add lime juice, stir and taste. It should be a little salty, hot, sweet and sour.
• Step 5 Serve mussels with a soup ladle of broth and garnished with coriander and kaffir lime leaf and steamed jasmine rice.