Mussels in spiced coconut broth
red curry paste
¼ cup(s), panang curry paste (75g)
evaporated skim milk
1 can(s), coconut flavour
stir fry vegetables
1000 g, (buy 2kg in shell)
- Lightly spray a large saucepan with oil and heat over medium heat. Add paste and cook, stirring, for 1–2 minutes or until fragrant. Add evaporated milk and stock and bring to the boil.
- Add vegetables and mussels and cover tightly. Cook for 5 minutes or until mussels open (discard any that stay closed).
- Ladle into serving bowls. Sprinkle with coriander to serve.