Umbrian wrote:
>>> Once the mussels are cooked, add the light soy sauce, sugar and salt and
> pepper to taste, then stir. Finally, drizzle the sesame oil over the
> mussels. Serve with steamed rice.
>
> Sounds great and I can get everything except the red curry paste. Have
> any idea how I might make my own?
>
I am surprised... we get ready made red curry paste at our Asian
markets. Where are you in the world?

But if you are feeling energetic here is the recipe to make it
yourself.. Enjoy!

Red curry paste

12-15 red chillies, seeded
4 shallots, thinly sliced
2 garlic cloves, chopped
1 tbsp chopped ginger root
2 stalks lemon grass, chopped
3 kaffir lime leaves, chopped
4 coriander roots
10 black peppercorns
1 tsp coriander seeds
1/2 tsp cumin seeds
pinch ground cinnamon
1 tsp ground turmeric
1/2 tsp shrimp paste
1 tsp salt

2 tbsp oil

Chuck everything except the oil into a blender, and blend until smooth.
Then stir in the oil, just a little bit at a time, until its all blended
in well. Then you can store this in a jar in the fridge until you are
ready to use it.

BTW, The ready made stuff keeps for ages in the fridge - but I am not
sure if there are any "preservatives" in it. The stuff we get is from
Thailand and as I don't speak/read the language, I am not sure

--
Cheers
Cathy(xyz)