1. Bring coconut milk to boil in heavy large saucepan. 2. Reduce heat to medium; add curry paste and whisk until dissolved. 3. Add next 6 ingredients. 4. Simmer uncovered 10 minutes. 5. Strain into bowl. 6. Heat peanut oil in large deep skillet over high heat. 7. Add mussels. 8. Sauté 2 minutes. 9. Add strained curry sauce. 10. Cover and cook until mussels open, about 4 minutes (discard any mussels that do not open). 11. Transfer to large serving bowl. 12. Sprinkle with tomatoes and cilantro and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
