March 04, 2018


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


  • 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.

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