- In a large pot over medium heat, add coconut oil and melt.
- Add in onion cook for 3-5 minutes or until translucent.
- Add in lemongrass, green pepper, jalapeno, garlic, and ginger cook for 2 more minutes.
- Add in curry paste, coconut milk, fish sauce, salt, pepper, red pepper flakes and basil and bring to a boil.
- Once boiling, bring to a simmer and let simmer for 5 minutes.
- Add in mussels and simmer for about 7 minutes, COVERED and then check to see if all mussels have opened. If not, cook for 1 more minute until they open. The ones that do not open after this time are dead and should not be consumed.
- Squeeze lime juice on top and serve.
*This is how you cut lemongrass.
**I use Thai Kitchen green curry sauce.