10ml oil or avocado oil
1 onion, peeled and chopped
30ml yellow curry paste
1 stalk lemongrass
3cm fresh ginger, sliced
1 tin low fat coconut milk
500g cleaned fresh or frozen mussels
4 spring onions, sliced
60g coconut shavings, lightly toasted
60g fresh coriander leaves, torn
1 red chilli, thinly sliced (optional)
lime wedges and crusty bread (optional)
1. Heat the oil in a deep pan and
gently fry the onion for 5–7 minutes,
or until softened.
2. Add the curry paste and stir well. Lightly bruise the lemongrass to
release the aromas, and stir into the curry mixture with the ginger and coconut milk.
3. Cook for 2–3 minutes. Increase the heat and add the mussels, cover with a tight-fitting lid and allow them to cook for 4–5 minutes. Discard any mussels that haven’t opened.
4. Serve the mussels and yellow curry in bowls, topped with spring onions, toasted coconut shavings, fresh coriander leaves and chilli, if using. Serve with lime wedges and crusty bread, if desired.