Every time I cook with coconut milk, I chide myself for not doing it more. It's packed with flavor from the creaminess of the coconut milk and goes really well with seafood. This recipe uses both mussels and shrimp but you could also toss in some scallops or squid. The dish would be great spooned over rice noodles or rice, but dipping just bread itself is fantastic.
I also love my foods on the spicier side, so I swirled in some sambal at the end and a splash of fish sauce always adds extra flavor as well. Also, you might want to try playing around with a ½ teaspoon more of curry at a time, depending on how strong of a curry flavor you like.
About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!
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