• 1 bunch coriander
  • 3 cloves garlic
  • 2cm piece ginger
  • 1 stalk lemongrass
  • 6 spring onions
  • 1 long green chilli
  • 2 tablespoons vegetable oil
  • 400ml can coconut milk
  • 55g (1/4 cup) caster sugar
  • 60ml (1/4 cup) fish sauce
  • 2kg pot-ready mussels (see note)
  • 2 limes
  • Step 1 To make rice, heat oil in a saucepan over medium heat. Add rice and cook, stirring, for 1 minute or until coated. Add 500ml (2 cups) water and coconut milk, and bring to a simmer, stirring. Cover with a tight-fitting lid, reduce heat to low and cook for 10 minutes or until liquid is absorbed. Remove from heat and stand, covered, for 10 minutes.
  • Step 2 Meanwhile, wash coriander. Roughly chop half the coriander stalks with garlic, ginger, white part of lemongrass, 3 spring onions and chilli, then process in a food processor to a paste.
  • Step 3 Heat oil in a large saucepan over medium heat. Add paste and cook, stirring, for 3 minutes or until fragrant. Add coconut milk, sugar and fish sauce. Increase heat to high and bring to the boil. Add mussels, cover with a lid and cook, shaking pan occasionally, for 5 minutes or until mussels open.
  • Step 4 Squeeze over juice from limes and tear over coriander leaves. Thinly slice remaining spring onions on the diagonal and scatter over mussels. Using a fork, fluff up rice and serve immediately with mussel curry.