Pineapple mussel curry

• 1 cup Coconut cream
• 2 tbsps curry paste
• 2 tbsps fish sauce
• 1 tbsp palm sugar
• 1 tbsp thick tamarind water
• 2 cups coconut milk
• 1 lb mussels, cleaned
• ½ medium pineapple, peeled & chopped
• 3-4 kaffir lime leaves, torn
• 2 large red chillies, desseded

Curry paste
 

• 3 large dried red chillies, desseded & chopped
• 1 stalk lemongrass, sliced finely
• 1 tbsp galangal, peeled & sliced
• 4 red shallots, sliced
• 3 cloves garlic, chopped
• 1 tsp lime zest
• 1 tsp ground white peppercorns
• 2 tbsps roasted fish
• 1 tsp roasted shrimp paste
• 1 tsp salt

Puree all the ingredients in a food processor until fine, using as little water as possible.

Boil and separate the coconut cream in a pan over a medium heat, stirring constantly, then add the curry paste and continue stiiring ffor about 4 minutes.

Add the fish sauce, palm sugar and tamarind water.

Fry for a few minutes until  the colour deepens and the sugar cooks.

Pour in the coconut milk and when the cuirry comes to the boil add the mussels, pineapple and lime leaves.

Turn down the heat and simmer until the mussels open, about 3 - 7 minutes.

Just before serving stir in the chillies and check the flavour, adjusting if necessary with more fish sauce, tamarind water or palm sugar.
 

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