B00CU1W244_EBOK

ish curry with tomato
mongrass
COOK 20 mins
ion of tomato to this Vietnamese-style curry adds
eetness which works equally well with any whiteh,
shellfish or chicken. If the curry is a little thick,
tra 3 tablespoons evaporated milk (this will add
shallot or onion, garlic and chopped lemongrass in
essor until finely chopped. Add the curry paste and
ndful of the chopped tomato and blend to a smooth
the remaining tomato and blend until smooth. Stir
nd spices and season with black pepper.
ge heavy-based saucepan over medium–high heat
e curry paste. Bring to the boil, stirring, then reduce
low–medium and cook for 8–10 minutes, stirring
until aromatic. Add the evaporated milk, fish sauce
uised lemongrass, bring to simmering point and
minutes (do not let the mixture boil). Add the green
cook for 2 minutes, then add the fish and cook for
–5 minutes until the beans are tender and the fish
, bring 1 cup (250 ml) water to the boil in a large
or stockpot, then add the mussels, cover and cook
es until the mussels open.