You will need:
150g Ducks’ curry paste
1kg mussels, cleaned
500ml coconut milk
1 red onion, sliced
1 punnet cherry tomatoes
300g cooked brown rice
1 bunch of coriander, cut roughly
1 bunch of Thai basil, leaves picked
2 tbs coconut oil
2 limes
How to cook:
Add the oil to a large pot on medium heat.
Add the onion and curry paste, and fry until fragrant, stirring constantly.
Add coconut milk, bring to a boil, and then add the mussels and tomatoes.
Place lid on and simmer until all the mussels have opened.
Add rice and herbs and season with lime juice.
