Yellow curry with mussels

Yellow curry with mussels

By
From
East
Serves
4
Photographer
Leanne Kitchen

It’s fair to say that Cambodian, or Khmer, food, is a lesser known Southeast Asian cuisine. If you haven’t been to Cambodia, then take our word for it when we say the food is really, really extraordinary. They tend to be less liberal with chilli and sugar, but unique in their love for prahok, a pungent fermented fish paste. Warning – this product has a whiff to it like no other, but don’t let that put you off. What it does to food is magical, and it adds a pronounced saltiness and tang to this dish. In Laos they call their version padek, and even use it as a dip for vegetables.

Ingredients

Quantity Ingredient
2 tablespoons prahok (fermented fish paste)
1 large red capsicum, trimmed, seeded and cut into thin strips
1 quantity Yellow curry paste
2 tablespoons vegetable oil
2kg small black mussels, scrubbed and debearded
60ml fish sauce
2 1/2 tablespoons shaved palm sugar
500ml coconut milk
8 kaffir lime leaves, central vein removed, very thinly sliced

To serve

Quantity Ingredient
large handful thai basil leaves
lime halves

Method

  1. Combine the prahok with 125 ml water in a small saucepan over medium heat. Bring to a simmer and cook for 2–3 minutes. Strain well, pressing on the solids in the sieve with the back of a spoon to extract as much liquid as possible. Discard the solids and set the liquid aside.
  2. In a large wok over medium–high heat, cook the capsicum and curry paste in the oil, stirring constantly, for 2–3 minutes or until fragrant. Add the mussels and toss to combine well. Add the fish sauce, palm sugar, coconut milk, prahok liquid and kaffir lime leaves, cover the wok and cook, shaking the wok occasionally, for 3 minutes or just until the mussels open. Scatter over the basil leaves and serve immediately with the lime halves served separately for squeezing.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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