Pineapple Curry Mussels
Ingredients
100ml MARIGOLD Evaporated Filled Milk
100ml coconut milk
50ml water
20g fish curry powder
1 onion, sliced thinly
4 bird’s eye chilies, crushed
3 tbsp fish sauce
2 tbsp palm sugar
10-12 frozen mussels with half shells, washed clean
½ pineapple, sliced
Salt to taste
A bunch of Thai sweet basil
Click here to buy MARIGOLD Condensed Milk and Evaporated Milk products
Buy nowMethod
Combine MARIGOLD Evaporated Filled Milk, water and coconut milk together. Bring it to a slow boil, add in fish curry powder, sliced onions, bird’s eye chilies and simmer it for 2 minutes.
Add in fish sauce, palm sugar, mussels and pineapple. Cover with lid and cook until heated through (takes around 3-4 minutes).
Season with salt to taste and add in Thai sweet basil. Turn off heat.
Do not overcook mussels or it will turn tough.
