CURRY CRAZE

“I LOVE A HANDY HACK, AND PRE-MADE CURRY PASTES ARE A GREAT WAY TO INFUSE BIG, BOLD THAI AND INDIAN FLAVOURS IN ANY MEAL WITH ABSOLUTE EASE.”

@phoeberosewood

MUSSELS IN CHILLI CURRY BUTTER WITH SPRING ONION PANCAKES

SERVES 4

1 tbs grapeseed oil
4 eschalots, thinly sliced
4 garlic cloves, thinly sliced
3cm piece (15g) ginger, finely chopped
2 tbs yellow curry paste
1 tbs chilli jam
100g unsalted butter, chopped
1½ tbs oyster sauce
2 tbs white wine
1kg pot-ready mussels
Coriander leaves, to serve
Spring onion pancakes (from supermarkets), cooked, to serve

In a large shallow frypan or wok, heat the oil over medium-low heat. Add eschalot, garlic and ginger, and cook for 2-3 minutes until just softened. Add curry paste and chilli jam, and, cook, stirring constantly, for