THAI COCONUT CURRY MUSSELS
Ingredients
- 2 tablespoons peanut oil
- 3 tablespoons Thai red curry paste
- ½ cup low sodium veggie stock
- 1 can low fat unsweetened coconut milk
- ½ teaspoon turmeric powder
- 2 tablespoons Thai fish sauce
- 1.5 tablespoons fresh lime juice
- 1 teaspoon light brown sugar
- Pinch of salt and pepper to taste
- 2½ pounds mussels, rinsed and scrubbed
- 3 tablespoons chopped fresh cilantro leaves
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