PINEAPPLE CURRY WITH PRAWNS AND MUSSELS

Ingredients:
Coconut milk - 600 ml
red curry paste - 30 ml
Fish sauce - 2 tbsp
Granulated sugar - 1 tbsp
Raw king prawns - 225 gms (shelled and deveined)
Live mussels - 450 gms (cleaned and beards removed)
Fresh pineapple - 175 gms (finely crushed or chopped)
Kaffir lime leaves - 5
Red chillies - 2 (chopped)
Fresh coriander leaves

Method:

• In a large saucepan, bring half the coconut milk to the boil. Heat, stirring, until it separates.
• Add the red curry paste and cook until fragrant. Add the fish sauce and sugar and continue to cook for about one minute.
• Stir in the rest of the coconut milk and bring back to the boil.
• Add the king prawns, mussels and pineapple. tear the kaffir lime leaves into pieces and stir them into the mixture.
• Reheat until boiling, then lower the heat and simmer for 4-5 minutes, until the prawns are cooked.
• remove any mussels that have not opened and discard.
• Spoon into a serving dish, garnish with chopped red chillies and coriander leaves and serve.