1. Heat oil in a large frying pan or wok. Add curry paste and mix. Add the red onion and sauté gently.
2. Add coconut milk and water, then the sugar, lime juice and fish sauce. Increase the heat to a boil, then add the mussels. Cover the pot with a lid and steam until the mussels are open and tender. Discard any that do not open.
3. Serve with fresh coriander and additional lime wedges, and rice. These are great served with roti.

More Asian meals from Delaney

• Beef lettuce wraps with tangy peanut sauce
• Easy miso chicken noodle soup