INGREDIENTS

500gr Green Mussel 1can Coconut milk 300gr  Baby Potatoes 150gr  Eggplant cut in pcs 5cm 4 stalks chop Lemongrass 20gr chop Garlic 1 chop Onion 30ml Vegetable Oil

500ml  Chicken stock 3 Pandan leaf -wash, cut in half 20gr  VIANCO Curry Powder 2tsp VIANCO Pepper Powder 3 tsp  Fish Sauce 2 tsp  Salt, sugar… 5pcs  Bay leaf

Mussel steam  in 5 minutes or until it open then take out to drain and marinade with 1 tbsp of Vianco Curry Powder, 1 tsp of pepper, fish sauce, salt, and  leave for 10 minutes

Baby potatoes wash and fry with eggplant

Hot oil pan with chop garlic, onion, lemongrass, 1 tbsp of Curry Powder, Bay leaf then pour  Chicken stock , baby potatoes, eggplant simmer for 15 minutes then put marinade’s mussel, coconut milk,  add more 1tsp salt, fish sauce or as your taste  and  cook for 5 more minutes then turn off.

Serve with rice.