Mussels in
Pineapple Curry

Kingfisher Rich & Creamy Coconut Milk
Kingfisher Pineapple Pieces in Light Syrup

Coconut Milk, 400ml
Pineapple Pieces in Light Syrup, 425g (DW 260g)

Mussels in
Pineapple Curry


  • 500ml Kingfisher Coconut Milk
  • 300g Kingfisher Pineapple Pieces (drained)
  • 120ml coconut cream
  • 2-2½ tablespoons palm sugar (to taste)
  • 2½ tablespoons fish sauce
  • 2-2½ tablespoon tamarind water
  • 300g mussels, scrubbed and debearded
  • 3 kaffir lime leaves, torn
  • 1 long red or green chilli, deseeded if preferred and thinly sliced.
  • 10 large dried chillies, soaked and chopped
  • 3 heaped tablespoons red bird's eye chillies
  • Pinch of salt
  • 2½ tablespoons chopped galangal
  • 5 tablespoons chopped lemongrass
  • 2 teaspoons finely chopped lime zest
  • 1 tablespoon chopped coriander root
  • 5 tablespoons chopped garlic
  • 2½ tablespoons chopped red shallots
  • 1 rounded tablespoon Thai shrimp paste


  • Make the curry paste by pounding the fresh ingredients in a mortar with a pestle, adding them one at a time and starting with the hardest, driest and working through to the softest and wettest. You can also use a blender by putting all of the ingredients in at the same time to blend, adding a little water to facilitate the blending (3-4 minutes of blending should be sufficient).
  • Heat the coconut cream over a moderate heat, add 4 tablespoons of the curry paste and fry until it is fragrant (this can take up to 10 minutes).
  • Season with palm sugar and fish sauce and then the tamarind water. Do not fry the paste for more than a minute or so after adding the tamarind water, otherwise it will develop a scorched taste.
  • Moisten with the Kingfisher Coconut Milk, then add the Kingfisher Pineapple Pieces and the mussels. Simmer until the shells have opened stirring regularly (discard any mussels that remain closed).
  • Finish with the lime leaves and chilli. Check the seasoning and adjust accordingly and ensure food is piping hot before serving.