Pineapple Curry With Prawns And Mussels - cooking recipe

Ingredients

600 ml coconut milk
30 ml red curry paste
30 ml fish sauce (nam pla)
1 tablespoon sugar
225 g prawns
450 g raw mussels, debearded
175 g pineapple, finely chopped
1 lime, juice of
2 red chilies, deseeded and finely chopped
coriander leaves, chopped

Preparation

Bring half the coconut milk to the boil and heat, stirring, until it separates.
Add curry paste and cook until fragrant.
Add fish sauce and sugar and continue to cook for a few moments.
Stir in the rest of the coconut milk and bring back to the boil.
Add the prawns and mussels, with the pineapple and lime.
Reheat until boiling then simmer for 3-5 minutes, until prawns are cooked and mussels are opened.
Serve immediately, garnished with coriander and chopped chillies.