Heat oil in large pan and add curry paste. Stir for 2 minutes over heat or until fragrant.

Add the mussels, cook, covered, for 2-3 minutes or until mussels open and then Add the other seafood to pan and coat well.

Pour in the coconut milk, stock and sugar, and season with salt and pepper. Bring to the boil, then reduce heat to low and continue cooking for a further 10 minutes until seafood is cooked through.

Serve with rice and garnish with fresh coriander leaves.

You can also serve with any bread that you like 👌