Ingredients

4 fl oz (120 ml) cracked coconut cream 22 1/2 tbsp palm sugar, to taste 2 1/2 tbsp fish sauce 22 1/2 tbsp tamarind water 16 fl oz (500 ml) coconut milk 10 oz (300 g) finely chopped pineapple 10 oz (300 g) mussels, scrubbed and debearded 3 kaffir lime leaves, torn 1 long red or green chilli, deseeded if preferred and thinly sliced at an elegant angle 10 large dried red chillies, soaked and chopped 3 heaped tbsp red birds eye chillies Pinch of Salt 2 1/2 tbsp chopped galangal 5 tbsp chopped lemongrass 2 tsp finely chopped kaffir lime zest 1 tsp chopped coriander root 5 tbsp chopped garlic 2 1/2 tbsp chopped red shallots 1 rounded tbsp Thai shrimp paste

Description

Pineapple Curry Of Mussels. This Curry Comes From Phetchburi, A Prosperous Trading Province To The Southwest Of Bangkok. The Most Traditional Version Uses The Roe Of The Helmet Crab, A Sinister-looking Beast With Very Firm, Almost Chalky Eggs. Prawns, Cla

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