Green Curry With Mussels And Kabocha Squash

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New Asian Cuisine


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4-6 tablespoons green curry paste

6-8 kaffir lime leaves

6 cups coconut milk

1 1/2 – 2 lbs mussels, cleaned

1/2 cup plus 1/2 cup Thai sweet basil (whole with stems)

2 teaspoons fish sauce

1 teaspoon sugar

1 tablespoon tamarind paste

1/4 medium kabocha squash, seeded and peeled

1/2 small brown onion (thinly sliced)

1/2 red bell pepper to garnish

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