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