Put the rice in a heavy-based saucepan with a tight fitting lid. Pour over one and a half times the volume of water. Bring to the boil then put the lid on. Cook for 10-12 minutes when all the liquid should have been absorbed. Leave the lid on and allow to steam dry.
Meanwhile heat one tablespoon of the coconut cream in a wok. Add the curry paste and fry over a high heat to 1-2 minutes when the mixture should be bubbling and fragrant.
In a liquidizer blend the coriander with the remaining coconut cream. Stir in the kaffir zest, then add your chicken stock, coconut cream, lime juice, fish sauce and pal sugar. Bring to the boil then throw in your squid (reserving the tentacles). Allow to come up to the boil again before adding your mussels.
Cook for a further minute until the mussels are fully opened; now stir in your Thai basil.
Heat a small frying pan to smoking hot then add the sunflower oil. Chuck in your squid tentacles, season well then cook for about a minute until browned and cooked through.
Serve the curry with the sticky rice, a sprinkling of spring onions a lime wedge and some fried tentacles.
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