Heat the oil and saute 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. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (504g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1111 (96%)|
|Amt Per Serving||% DV|
|Total Fat 123.5g||165 %|
|Saturated Fat 90.1g||450 %|
|Monounsaturated Fat 16.6g|
|Polyunsanturated Fat 9.7g|
|Cholesterol 0mg||0 %|
|Sodium 986mg||34 %|
|Potassium 1064.5mg||28 %|
|Total Carbohydrate 18.4g||5 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 18.2g|
|Protein 9.8g||14 %|
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Calories per serving: 1154
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