Curry Mussels with Udon (Chem Chep Cari)

There's many of us that love having an appetizer as a meal or enjoying that entree as an appetizer. Just say we want a dish that can be both! Here is a fun way to enjoy some mussels with your udon and best of all,  it's soaked in milky and spicy Panang curry. Yum!

RECIPE for 4 servings

2 lbs of fresh mussels, cleaned
12 oz package of fresh udon, or Vietnamese Banh Canh Tuoi, blanched
3 cups of coconut milk
2 handfuls of Thai basil, rough chopped
2-3 stalks of fresh lemon grass, cut into 3-inch portions
1 cup of water, or similar amount to adjust
4 tbs of Panang curry paste, Mae Ploy brand is preferred
2 tbs of fish sauce, or to taste
1 tbs of sugar, optional

Watch how to make it here

Heat up sauce pan and add in curry paste with the coconut milk. On medium high heat, stir the paste until it's combined with the coconut milk. Then drop in the lemon grass.
Once the pan is bubbling a bit, drop in the mussels to cook with the lid on. About 4-5 minutes or until you see the mussels open.
Add in a little water to loosen the curry sauce if it's too thick.
Season the curry sauce with fish sauce and sugar, optional.
Drop in the udon. 
Lastly, add the basil leaves.