Spicy Coconut Mussels And Squid - cooking recipe

Ingredients

1 tbsp peanut oil
1 None red onion, finely chopped
1 clove garlic, crushed
2 pieces ginger, peeled and finely sliced
1 None long red chili pepper, thinly sliced, plus extra to serve
2 tsp curry powder
1 tsp turmeric
14 oz squid bodies, cleaned, scored and sliced
1 can (14 oz) coconut milk
2 None kaffir lime leaves, thinly sliced
2 lbs mussels, cleaned and bearded
4 oz rice vermicelli noodles, soaked and drained

Preparation

Heat oil in a wok or large skillet on high heat. Stir-fry onion, garlic, ginger and chili pepper 1-2 mins, until fragrant. Add curry powder and turmeric and stir-fry 1 min. Add squid and stir-fry 1 min, to coat in spices.
Stir in coconut milk and lime leaves. Bring to a simmer. Add mussels, stirring to coat with sauce. Simmer, covered, 2-3 mins, until mussels open (discard any unopened ones).
Divide noodles among bowls. Top with seafood and broth. Serve topped with extra chili peppers.