Mussels in
Pineapple Curry

Ingredients:

• 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.
• CURRY PASTE:
• 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

Directions:

• 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.

Download