Method

In a pot over a medium heat mix the curry paste with a little of the stock until it becomes a smooth paste. Now add the rest of the stock, onion, coriander stems, tomatoes, tomato and tamarind paste and lime leaves. Add the mussels now also. Let it simmer for about 15 minutes, at least.Now cook the rice by adding one and a half cups of water. Bring it to the boil (lid half on) for 5 minutes then drop to a simmer until the water has evaporated and little holes appear. Cover, turn of heat and let the rice continue to cook in its own heat for another 10 minutes or so. Just before serving place in the seafood and let it gently cook until opaque, about 3 minutes. To serve, place half the rice in each plate then top with half the seafood. Pour over the hot broth and garnish with coriander leaves.