Malay Yellow Mussel Curry from Mighty Spice Cookbook by John Gregory-Smith
To prepare the curry paste, remove the really tough outer leaves from the lemongrass and cut off the ends of the stalks. Starting at the fatter end, roughly slice each lemongrass stalk into rings. ...
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Cooking tools:
- Chef's knife
- Cutting board
Ingredients
- 2 tbsp vegetable oil
- 2 lemongrass stalks
- 2 1/2 cm/1 in piece root ginger, peeled
- 2 garlic cloves
- 50 g/1¾ oz/⅓ cup unsalted cashew nuts
- 400 ml/14 fl oz/1½ cups coconut milk
- juice of ½ lemon
- 1 kg/2 lb 4 oz mussels, cleaned and beards removed
- 1 large handful coriander leaves
- ½ tsp chilli flakes
- ½ tsp shrimp paste
- ½ tsp turmeric
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