1. Wash green mussels (or shrimps) in clean water. Then drain and shell.
2. Heat oil in a wok over medium heat. Add Kang Kua Curry Paste and coconut milk, fry until aromatic and until the oil has clearly separated from the coconut milk. Then add pineapple, and stir it.
3. Season with fish sauce, sugar and tamarind concentrate. Then add green mussels (or shrimps) Stir until mixed well and cooked thoroughly. Remove from heat.
4. Transfer to a serving bowl, serve immediately with hot steam rice.
(For 2 Serving)