Ingredients
2 tbsp green/red curry paste
1 can coconut milk
1-2 limes, juiced
2 cloves garlic, sliced
1 inch chunk ginger, sliced
1/4 large red onion, sliced
1 bag mussels
2 stalked lemongrass, cut lengthwise and into 3-4 pieces
canola/veg/peanut oil
brown sugar, 1 tbsp
fish sauce, 1 tbsp
bunch of basil, torn up
Preparation
heat oil in a pan on med-low heat, add onion and cook until soft, 5 min add curry paste and let cook for a 1 minute add garlic, lemongrass, ginger and let cook for 2-3 minutes. add coconut milk, fish sauce, lime juice, basil and brown sugar. add some water if you need more liquid. bring to boil and turn down to simmer. let it cook down for 5 minutes. add more lime juice if needed. turn heat up, add mussels and cover. cook until they are opened, about 6-8 minutes, mixing them once or twice so they all cook and get some liquid. serve over rice
