Ingredients 4-6 tbsp. green curry paste 6-8 kaffir lime leaves 6 cups coconut milk 1 1/2 - 2 lbs. green mussels, cleaned 1/2 cup + 1/2 cup Thai sweet basil (whole with stems) 2 tsp. fish sauce 1 tsp. sugar 1 tbsp. tamarind paste 1/4 medium kabocha squash, seeded and peeled 1/2 small brown onion (thin sliced) 1/2 red bell pepper to garnish

Method
Cut Kabocha into large dice, about 1 inch squared and reserve. You can also use frozen New Zealand mussels in the half shell.

In a medium saucepan, heat 1/4 cup. of the thick coconut milk to high and stir in curry paste and lime leaves. Stir-fry for about 30 seconds until paste starts to brown.

Stir in remaining coconut milk into curry paste. Increase heat to high until boiling; add Kabocha squash and basil leaves. Allow to boil for about 10 to 15 minutes or until reduces about 1/3.

Reduce to simmer. Add onion, fish sauce, Tamarind, and sugar. Let simmer for about 15 minutes or until thick. Curry should be able to coat the back of a large wooden spoon.

Add mussels and cook for an additional five minutes until mussels are cooked through. Garnish with chopped bell peppers, Thai Basil, and Kaffir Lime leaves.