PINEAPPLE CURRY WITH MUSSELS

FIRE DRAGON’S SPICY STEAK TARTARE

Ingredients

6 dried Chillies (deseeded)
1 tsp Salt
1 tsp Galangal finely chopped
1 tbls Lemongrass finely chopped
100 gm Spanish Onion
5 Garlic cloves
1 tsp Shrimp paste
1 cup Pineapple
2 cups mussels
440 ml Coconut milk
2 tbls Fish sauce
1 tbls Palm sugar
1 tsp Tamarind paste

Method

1. First make the curry paste. Soak 6 dried and deseeded Chillies in some warm water. Whilst they are soaking, add 5 cloves of Garlic and Spanish Onion to a mortar and pestle, and crush them into a paste. The 6 dried Chillies should have softened, so add them to the mortar and pestle, along with 1 tbsp of finely chopped Lemongrass, and 1 tsp of finely chopped Galangal, and pound together. Finally add 1 tsp of Shrimp paste and 1 tsp of Salt, mix everything together , curry paste is ready
2. Now add the curry paste along with about 2 tbls of Coconut cream to a wok and heat on a high heat. The Coconut cream is the thick cream at the top of a can of coconut milk. Fry the paste in the Coconut cream for a couple of mins, then add the rest of the can of Coconut milk and mix thoroughly.
3. Add 1 cup of Pineapple chunks, and cook the Pineapple in the curry for about 3 mins. Follow by adding 2 cups of Mussels, stir, then add 1 tbls of Palm Sugar, 2 tbls of Fish sauce and 1 tsp of Tamarind paste, and cook whilst continually stirring for 5 mins until the Mussels are cooked, serve with some steamed rice.