Thai Yellow Curry with Seafood

YELLOW CURRY PASTE:--
2 tbsp rice bran oil
1 onion, chopped 1 cm
½ tsp SIDS CRAZY SALT
8 coriander roots, scraped clean
1 walnut-sized galangal, peeled & chopped
1 walnut-sized ginger, peeled & chopped
2x 2 cm pieces of turmeric, peeled & chopped
6 cloves of garlic, chopped
1 tbsp shrimp paste
6 dried red chilli, seeds removed & soaked
4 dried birds-eye chilli seeds removed & soaked
2-4 tbsp water
1 tbsp fennel seeds, roasted & ground
1 tbsp white peppercorns, roasted & ground
1 tbsp salt
CURRY:--
1 cup coconut cream
3 tbsp yellow curry paste
1 cup coconut milk
3 tbsp fish sauce
2 tbsp tamarind liquid
3 tbsp palm sugar, grated
1 kg mussels, scrubbed
12 prawns, peeled & dressed
3 tbsp lime juice
¼ cup coriander leaves
SIDS SALT & PEPPER to taste

YELLOW CURRY PASTE: Combine all the ingredients except chilli, water & dry spices in a large, heavy-based saucepan. Stirfry for 10 minutes until golden and fragrant.
Pour the onion mix into a blender along with SIDS CRAZY SALT, chilli and a little water and purée to a fine paste. Stir in spices and salt, cover with a plastic wrap pressed onto the surface of the paste and refrigerate until ready to use. Lasts 5 days in the fridge.
CURRY: Heat coconut cream in a large saucepan and boil until it splits. Stir in the curry paste until it is fragrant. Add coconut milk and season with fish sauce, tamarind and palm sugar. Add mussels and prawns then simmer, lid on, for 5 minutes. Shake the pan occasionally until the mussels open.
Stir in lime juice and coriander then adjust seasoning with SIDS SALT & PEPPER to taste. You may want to remove the mussel shells at this stage.
This curry should have a balance of hot, sour, salty and sweet.