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DIALOGUE WITH LIGHT

Tema Pra Jobim

The Spirit of the Beehive

L'odeur de la papaye verte

Véronique Leroy Spring Summer 2017

Mussels in Thai red curry with Cambodian rice

Serves 2

Ingredients:

1kg mussels
70g red curry paste
165ml coconut cream
300ml water
1 onion, halved and sliced
1 tbsp sugar
1 tbsp fish sauce
1 tbsp soy sauce
1 handful sweet Thai basil leaves
peanut oil

Recipe:

Fry the red curry paste in oil. Add coconut milk, water, onion, sugar, fish sauce, soy sauce and stir. Cover the cooking pot with a lid and cook the sauce during 5 minutes. Then add the mussels, cover the cooking pot again with a lid, cook on high heat during 5 minutes until all mussels have opened. Add the Thai basil the last minute of cooking.

Serve with rice.

Winning

Winning, Indian ink on paper, 2016

Véronique Leroy Fall Winter 2016

Chloé Spring Summer 2017

Côte d'Ivoire

Jil Sander Spring/Summer 2017

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