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Mussel is a very common seafood in South East Asia, and making curry out of it is a way that I love!
Ingredients:
1 lb mussel
3 tbsp Coconut Milk powder (stir well with half cup of warm water) or 1/2 cup of cream/milk
To blend into paste:
1 tsp Belacan (or substitute with 1 tsp of dried shrimp)
1 tsp Coriander powder (Optional)
1/2 tsp Cummin Powder (Optional)
1 stalk of lemograss
3 stalks of coriander leaves with roots
10 Thai green chili (use half for lesser heat)
1 medium size onion
6 shallot
3 clove of garlic
2 kaffir lime leaves
Seasoning:
1/2 tsp salt
1 tsp sugar
1 tbsp Fish Sauce/Soy Sauce
![](https://lh4.googleusercontent.com/_tmwzYJXhxUE/TWKfm9iKLfI/AAAAAAAACRM/wIuIYBjrE5c/Ingredients-10.jpg)
Cook the blended spices till water reduced in a cook ware, add 3 tbsp of cooking oil, cook until fragrance. Now add the coconut milk/milk and add another half cup of water, bring to boil and season with salt, sugar and fish sauce to taste.
Now add the mussel and cook for 3-5 minutes with lid covered, DO NOT over cook the mussel, it will become too hard otherwise.
![](https://lh3.googleusercontent.com/_tmwzYJXhxUE/TWKflHa44uI/AAAAAAAACQ4/l4zLLKv8MD0/Cooking-9.jpg)
It goes well with Steamed rice!
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中文版,For Chinese,Click --》淡菜绿咖喱
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