• 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


  • STEP 1
    Blend half the red chilli, stalks from the coriander, garlic cloves and the piece of ginger with the coconut milk.
  • STEP 2
    Pour the mixture into a saucepan and heat on a medium heat for five minutes with the lemongrass stalk.
  • STEP 3
    After 5 minutes add the prawns and mussels, and turn the heat to medium high so it is at a steady boil.
  • STEP 4
    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.
  • STEP 5
    Pour into your serving bowl and squeeze a lime over the mixture, along with the chopped coriander leaves and remaining chopped red chilli.
  • STEP 6
    Serve with some sliced bread to soak up the cooking broth.

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