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Mussel & pineapple curry

Method

  • Boil the coconut cream and oil in a wok (or large non-stick pan) until reduced, continually stirring. Add the green curry paste and gently cook for a few more minutes, being careful not to scorch. Then add the coconut milk with the sugar, tamarind water and fish sauce. Mix well and continue to cook until the colour deepens, before adding the kaffir lime leaves, mussels and pineapple. Mix well and cook until the mussels open, removing them as they do (and discarding any that don't). Taste the sauce for seasoning.
  • Mound the mussels in individual bowls and pour the sauce over the top. Sprinkle the long chillies on top, garnish with coriander sprigs and serve with steamed rice on the side.
  • nb. To make tamarind water, soak 2 heaped tbsp tamarind in 1 cup warm water for several minutes. Then strain through a fine sieve.

Ingredients

  • 200 ml coconut cream
  • 50 ml vegetable oil
  • 2-3 heaped tbsp green curry paste
  • 1-2 cups coconut milk
  • 1 tbsp shaved palm (or soft brown) sugar
  • 1-2 tbsp tamarind water
  • 2 tbsp Asian fish sauce
  • 4-6 kaffir lime leaves, finely shredded (or 1 tbsp grated lime zest)
  • ½ kg mussels, scrubbed well
  • ½ small pineapple, cubed
  • 2 long red or green chillies, seeded & sliced
  • sprigs of coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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