Nibblous | south east asian mussel curry

Ingredients

• 1 kg mussels in shell - scrub off barnacles and beard, rinse thoroughly and drain
• 200ml coconut milk - canned
• 250 ml water or light chicken stock
• 1/2 inch piece fresh turmeric - scraped
• 2 inch knob fresh ginger - scraped
• 2 thick large slices galangal or laos - scraped
• 2 stalks fresh lemongrass - discard coarse outer leaves, use bottom half, no more than 5 inches up from root stump
• 5 cloves garlic - peeled
• 5 shallots - peeled
• 5 fresh large red chilies - discard seeds and stems
• 6 fresh makrut/kaffir lime leaves
• 1 fresh turmeric leaf, torn into 8 (if you can find it)
• 1/2 tsp salt (or to taste)
• 1 tsp granulated chicken stock or to taste (optional)
• Pinch of sugar