Thai Yellow Style Mussel and Fish Curry

Meanwhile, trim the carrot, then slice into 0.5cm thick rounds (no need to peel).

Peel and grate the garlic (or use a garlic press). Zest and cut the lime into wedges.

Crush the peanuts in the unopened sachet using a rolling pin.

Drain the mussels in a colander.

Heat a drizzle of oil in a large saucepan with a tight-fitting lid on high heat.

Once hot, add the carrot and sugar snaps. Stir-fry until tender, 2-3 mins, then reduce the heat to medium.

Add the garlic, Thai style spice blend and yellow Thai style paste. Fry for 1 min more.

Stir in the coconut milk, soy sauce and sugar for the sauce (see pantry for amount) and bring to the boil. Simmer for 1-2 mins. 

Drain the fish pie mix and pat dry with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw fish.

Gently stir the fish pie mix and mussels through the curry sauce, then pop the lid on.

Simmer gently, stirring occasionally, until the fish is cooked and the mussels are piping hot, 5-8 mins. Discard any mussels that do not open. IMPORTANT: Mussels served in shell, beware of sharp edges or broken shell. Discard any that do not open. Ensure they're piping hot throughout.

When the fish and mussels are cooked, remove the pan from the heat. 

Add a squeeze of lime juice and stir in the lime zest.

Taste the curry and season with salt, pepper, sugar and more lime juice if needed.