Cambodian Mussel Curry with Kaffir Lime


  • 2 tbs sunflower oil
  • 1 1/2 cups (360g) Cambodian curry paste
  • 400ml can coconut milk
  • 2kg pot-ready mussels
  • 4 kaffir lime leaves
  • 1 tbs fish sauce
  • 2 tsp palm sugar
  • Juice of 1 lime, plus lime wedges to serve
  • Coriander leaves, to serve


  1. Heat the oil in a large saucepan over medium-high heat. Add curry paste and fry, stirring occasionally, for 5 minutes or until slightly darkened and fragrant.
  2. Add coconut milk and simmer for 3-4 minutes until slightly thickened. Strain into a jug, discarding solids.
  3. Return liquid to the pan and place over high heat.
  4. Add mussels and kaffir lime leaves, then cover and cook for 3-4 minutes until the mussels have just opened. Add fish sauce, sugar and lime juice and season with salt.
  5. Divide curry among bowls, scatter over coriander and serve with lime wedges.

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