Snapper Mussel Curry

Ingredients

• 7 garlic cloves
• 1 medium shallot, chopped (about ½ cup)
• 3 tablespoons peeled and thinly sliced ginger
• 2 tablespoons ground turmeric
• 1 tablespoon coarsely chopped jalapeño
• 1 stalk lemongrass, trimmed and thinly sliced
• 2 teaspoons salt
• 3½ tablespoons asian fish sauce
• 2 tablespoons thai yellow curry paste
• 2 tablespoons canola oil
• 1 cup sugar
• Stems from 1 bunch cilantro (about 1 cup), leaves reserved for garnish
• Two 14-ounce cans coconut milk
• 2 tablespoons fresh lime juice
• Four 6-ounce red snapper fillets, each cut into 4 small pieces
• 2 dozen mussels, scrubbed and de-bearded
• Lime wedges and steamed jasmine rice, for serving

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