1 onion chopped
2-4 cloves chopped garlic
2-3 chillies chopped
1 inch ginger grated
2-4 stalks lemongrass chopped
2 tbsp or 1 sachet of red or green Thai curry paste
2 stock pots with about 3 cups water
1 800g bag mussels
2 tins light coconut milk
fresh chopped parsley or coriander
These are so delicious every time!
Chop onion, garlic, chilli, ginger (grate) and lemon grass and cook down in a big pot with some olive oil. Add red or green Thai curry paste and cook until golden. Add vegetable stock and about 3 cups water. The pot should be filled up to about 1/4 with veg stock liquid. Add salt and pepper and allow to simmer for a few minutes while stirring. Put lid back onto pot and turn off heat, let your curry base cool with lid on allowing flavours to infuse.
If mussels are frozen the leave them to soak in some cold water until completely defrosted. When you are ready to make mussels bring the stock back up to a boil and add 2 tins of light coconut milk. Add the mussels and leave them to steam for a few minutes with the lid on. Toss through some chopped parsley or coriander and serve!