B00CU1W244_EBOK

ellfish curry with tomato
d lemongrass
20 mins COOK 20 mins
addition of tomato to this Vietnamese-style curry adds
ntle sweetness which works equally well with any whitehed
fish, shellfish or chicken. If the curry is a little thick,
an extra 3 tablespoons evaporated milk (this will add
nit dairy).
nd the shallot or onion, garlic and chopped lemongrass in
od processor until finely chopped. Add the curry paste and
all handful of the chopped tomato and blend to a smooth
te. Add the remaining tomato and blend until smooth. Stir
he ground spices and season with black pepper.
ce a large heavy-based saucepan over medium–high heat
add the curry paste. Bring to the boil, stirring, then reduce
heat to low–medium and cook for 8–10 minutes, stirring
ularly, until aromatic. Add the evaporated milk, fish sauce
the bruised lemongrass, bring to simmering point and
k for 5 minutes (do not let the mixture boil). Add the green
ns and cook for 2 minutes, then add the fish and cook for
rther 4–5 minutes until the beans are tender and the fish
ooked through.
nwhile, bring 1 cup (250 ml) water to the boil in a large
cepan or stockpot, then add the mussels, cover and cook
5 minutes until the mussels open.