Spicy Coconut Mussels And Squid

• 1 tbsp peanut oil
• 1 None red onion, finely chopped
• 1 clove garlic, crushed
• 2 pieces ginger, peeled and finely sliced
• 1 None long red chili pepper, thinly sliced, plus extra to serve
• 2 tsp curry powder
• 1 tsp turmeric
• 14 oz squid bodies, cleaned, scored and sliced
• 1 can (14 oz) coconut milk
• 2 None kaffir lime leaves, thinly sliced
• 2 lbs mussels, cleaned and bearded
• 4 oz rice vermicelli noodles, soaked and drained

1. Heat oil in a wok or large skillet on high heat. Stir-fry onion, garlic, ginger and chili pepper 1-2 mins, until fragrant. Add curry powder and turmeric and stir-fry 1 min. Add squid and stir-fry 1 min, to coat in spices.
2. Stir in coconut milk and lime leaves. Bring to a simmer. Add mussels, stirring to coat with sauce. Simmer, covered, 2-3 mins, until mussels open (discard any unopened ones).
3. Divide noodles among bowls. Top with seafood and broth. Serve topped with extra chili peppers.

peanut oil, red onion, clove garlic, ginger, long red chili pepper, curry powder, turmeric, bodies, coconut milk, lime, mussels, rice vermicelli noodles

Taken from recipes-plus.com/api/v2.0/recipes/28207 (may not work)