Red curry of mussels

Place a heavy-based saucepan on a medium heat.

Add 100 millilitres of the coconut milk and curry paste and fry until coconut milk splits and paste smells fragrant. Add sugar and fish sauce then cook for 5 minutes.

Add lime leaves and remaining coconut milk and bring to the boil.

Add mussels, reduce heat to medium, then cover saucepan with a lid. Cook for about 4 minutes or until mussels open, add lime juice and coriander and give the pot a shake.

Divide mussels between four bowls and pour sauce over them. Serve with half a lime.