Recipe combines fresh mussels, groundnut oil, Thai green curry paste, turmeric, coconut milk, kaffir lime leaves, palm sugar, basil leaves.
Heat the oil and sauté the curry paste, garlic and ginger for 2 minutes. Add the turmeric, coconut milk, lime leaves and lemon grass and simmer uncovered for 5 minutes. Add the mussels, cover, then increase the heat and cook for 5 minutes until the mussels have opened. Discard any mussels that refuse to open.
Add the fish sauce, palm sugar and lime juice and simmer for one minute, shaking the pan to mix the ingredients well together. Divide between bowls and scatter the basil leaves over the curry.