Shellfish Curry Recipe

(Cari Do Bien)

Ingredients : Serves 4

1 heaped teaspoon

2 teaspoons

1 teaspoon

1 teaspoon

1 stalk

1 teaspoon

5

4 cloves

4

2

600 ml

1 tablespoon

6

375 g

1 kg

1 sprig

Thai yellow curry paste

Cumin seeds, toasted and ground

Ground turmeric

Ground coriander seeds

Lemon grass, finely sliced

Palm sugar

Ripe tomatoes, chopped

Garlic, crushed and finely chopped

Shallots, finely chopped

Small red chilies, finely chopped

Coconut milk

Vietnamese fish sauce

Kaffir lime leaves

Large raw shrimps, peeled and deveined

Mussels, scrubbed and debearded

Coriander leaves, for garnishing

• Put the curry paste, cumin seeds, turmeric, coriander seeds, lemon grass, sugar and tomatoes in a mortar and pound, or process in a small food processor to make as smooth as paste as possible.

• Heat the oil in a large wok. Stir fry the garlic, shallots and chilies for 2-3 minutes.

• Add the spice paste and continue to stir fry for 3 minutes, then add the coconut milk, fish sauce and lime leaves.

• Mix well and simmer for 5 minutes.

• Finally, add the shrimps, stirring and then the mussels.

• Cover and simmer for a few minutes, until all the mussels are open.

• Garnish with coriander leaves and serve with rice.