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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
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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
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Method :
-
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.
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