This is a great dish to go with Thai jasmine rice, a loaf of french bread or over noodles.
8 small Red Chilies
2 Shallots or 1 Yellow Onion/ Red Onion
1 inch knob of Ginger
2 tablespoons of Fish Curry Powder (I recommend Baba’s Fish Curry Powder)
4 stalks of Lemongrass, cut into 3 inch long stems
2 tablespoons of Dried Shrimp Flakes (See below on how to prepare them with 1 small bag of Dried Shrimp)
2 cups of Water
1 can (19 fl oz) Coconut Milk 560 ml
2 tbsp of Oil
Discard the mussels that have broken shells. Pull out the beard of each mussel and scrub each and every one of them under cold tap water. This is the hardest part.
Next, make the chilli paste or rempah by grinding up red chillies, garlic, shallots, ginger and curry powder together.
To prepare the dried shrimp flakes for seasoning, rinse the 1 small packet of dried shrimp under hot tap water for a minute to remove excess salt. Strain the dried shrimp. Grind the dried shrimp in a food processor. Bake the dried shrimp in the oven on an aluminum baking pan at 375 degrees Fahrenheit for 20 minutes or until dry.
Keep two tablespoons of dried shrimp flakes out for seasoning the curry paste or rempah. Store the rest in a zip lock bag and place in the fridge for future use.
Heat up 2 tablespoons of oil in a frying pan. Add the chilli paste, dried shrimp flakes and lemon grass. Fry them until they are fragrant then add mussels, coconut milk, and water. Cover the frying pan until the shells of the mussels are opened. Turn off the heat and serve. Discard any mussels that refuse to open.
Copyright 2012 From the Kitchen of Eloise