Ingredients
Method
1.Heat oil in a large frying pan on high. Saute onion and capsicum for 3-5 minutes, until tender. Stir in paste and sugar.
2.Stir in tomatoes, coconut milk and stock. Reduce heat and simmer for 10-15 minutes, until sauce thickens.
3.Add prawns and mussels. Cook, covered, for 2-3 minutes, until prawns have changed colour and mussels open. Stir in dill and serve with steamed rice.
Tip: For a lighter option, use half coconut milk and half stock. Light coconut milk is also available.
Note
Related
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