Panang Hoy Maelang Phu แพนงหอยแมลงภู่ Panang Mussels Curry

While we were at the Lorne Pier fish shop; I also picked up 2 bags of beautiful mussels for AD$10, it was a steal!

Since I had packed enough Thai ingredients with our trip, making a Thai dinner away from home was possible this time around. A very delicious dish that takes no time to make but will sure to impress you guests next time you are having a dinner party.

P.S A sure crowd pleaser on it's own with some crusty bread and cold beer or as part of your next Thai meal.

serves 4 to 6 as part of a Thai meal

you'll need;

2 bags of mussels, beards removed and scrubbed

5 tbs of coconut cream (Ayam brand)

1 onion chopped

2 tbs of homemade or shop bought Panang curry paste 

1.5 tbs of palm sugar

2 red chillies, sliced

3 kaffir lime leaves, finely shredded

fish sauce to taste

In a large pan, cook the coconut cream til the oil starts to split (cracking the coconut)

Fry the paste with the cream/oil mixture for 2 minutes then add in the chopped onions, cook the onion til soften.

Add the mussels, palm sugar, half of the chilies and kaffir lime leaves and mix everything well. Cover and cook about 2 to 3 minutes til the mussels are open. By this time the mussels would have released some sweet juices to form the most delicious sauce, season with fish sauce.

Garnish with chillies, kaffir lime leaves and coriander leaves.

As part of our Thai dinner away from home.