Thai mussels and prawn pot
Member recipe by gillsgillsgills
Member recipe by gillsgillsgills
Cooking time
Prep: 15 minutes Cook: 15 minutesSkill level
EasyServings
Serves 2This is a super quick dish to make, and an easy to way to impress at dinner. Spicy yet creamy with the coconut milk it feels like a real treat, with minimum effort.
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Ingredients
- 1 can coconut milk
- 1 red chilli
- 2 garlic cloves
- 1 stick of lemongrass
- One bunch of coriander
- 1 thumb sized piece of ginger
- 500g mussels
- 200g uncooked king prawns (shell on)
- Lime
- Bread to serve
Method
Blend half the red chilli, stalks from the coriander, garlic cloves and the piece of ginger with the coconut milk.
Pour the mixture into a saucepan and heat on a medium heat for five minutes with the lemongrass stalk.
After 5 minutes add the prawns and mussels, and turn the heat to medium high so it is at a steady boil.
Cover the pot and leave for four minutes – the mussel shells should be open and the prawns should be pink. Remove the lemongrass and discard.
Pour into your serving bowl and squeeze a lime over the mixture, along with the chopped coriander leaves and remaining chopped red chilli.
Serve with some sliced bread to soak up the cooking broth.
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