In a large saucepan, bring half the
coconut milk to the boil and heat, stirring, until it separtes.
Add the red
curry paste and cook until fragrant. Add the fish sauce and sugar and
continue to cook for a few moments. Stir in the rest of the coconut milk
and bring back to the boil. Add the shrimps, mussels, pineapple and
kaffir lime leaves.
Reheat until
boiling and then simmer for 3-5 minutes, until the shrimps are cooked
and the mussels have opened. Remove any mussels that have not opened and
discard. Serve garnished with chopped red chilies and coriander leaves.
Serves 4
The delicate sweet and sour flavor of this
curry comes from the pineapple and although it seems an odd combination,
it is rather delicious. Use the freshest shellfish that you can find.
