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Cambodian mussel curry with kaffir lime

Name: Cambodian mussel curry with kaffir lime
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 2 tbs sunflower oil; 1 1/2 cups (360g) Cambodian curry paste (recipe online); 400ml can coconut milk; 2kg pot-ready mussels; 4 kaffir lime leaves; 1 tbs fish sauce; 2 tsp palm sugar; Juice of 1 lime, plus lime wedges to serve; Coriander leaves, to serve

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by Rick Stein

Chef, author, TV presenter

Jan 20, 2017

A fragrant mussel curry which is perfect for summer nights with your nearest and dearest.

2 tbs sunflower oil
1 1/2 cups (360g) Cambodian curry paste (recipe online)
400ml can coconut milk
2kg pot-ready mussels
4 kaffir lime leaves
1 tbs fish sauce
2 tsp palm sugar
Juice of 1 lime, plus lime wedges to serve
Coriander leaves, to serve

Method

1.

Heat the oil in a large saucepan over medium-high heat. Add curry paste and fry, stirring occasionally, for 5 minutes or until slightly darkened and fragrant.
2.

Add coconut milk and simmer for 3-4 minutes until slightly thickened. Strain into a jug, discarding solids.
3.

Return liquid to the pan and place over high heat.
4.

Add mussels and kaffir lime leaves, then cover and cook for 3-4 minutes until the mussels have just opened. Add fish sauce, sugar and lime juice and season with salt.
5.

Divide curry among bowls, scatter over coriander and serve with lime wedges.