Mussels With Peppers, Bamboo Shoots And Green Curry - cooking recipe

Ingredients

1 tablespoon vegetable oil
2 teaspoons green curry paste
1 (14 ounce) can coconut milk
2 tablespoons Thai fish sauce, from, can
1 tablespoon sugar
1 small red pepper, cut julienne
1 small green pepper, cut julienne
1 (8 ounce) can bamboo shoots, drained
72 mussels, washed, and, debearded
1/2 cup chopped fresh basil

Preparation

Heat oil in large wide heavy pot on medium heat.
Add curry paste and cook 1 minute.
Stir in coconut milk; bring to boil and cook for 2 minutes.
Add fish sauce, sugar and peppers. Simmer for 7 minutes.
Add bamboo shoots and mussels. Cover pot with a lid and cook for 5-8 minutes or until the mussels open.
Stir in the basil.
Serve in warm bowls.