Ingredients
- 15 ghee
- 4 stir in mussels
- 3 mussels
- 3 stir in coconut milk
- 2 garlic (cloves)
- 2 green shallots
- 2 place chillies in bowl
- 1 scrub mussels under running water (cold)
- 1/2 baby chillies (dried red)
- 1 c water
- 1 tb water
- 1 tb fish sauce
- 1 tb ginger (grated fresh)
- 1 tb brown sugar
- 1 tb lemon grass (chopped fresh)
- 2 ts flour (plain)
- 1 tb basil (chopped fresh)
- 340 packages coconut milk
- 150 slices baby mushrooms
through. Serves 4. NOTE: Recipe is best made just before serving. This recipe is not suitable to freeze or microwave. From "Easy Curry Cookery", edited by Maryanne Blacker, The Australian Women's Weekly Home Library Division, 1991. ISBN 0-949892-76-9.
