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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put lemongrass, chili, ginger, kaffir lime leaves, coriander roots, ground cumin, ground coriander, fish sauce, sugar, lime juice into a food blender, and blend together until smooth. Adjust the seasoning of the paste to your own taste. | 2. Heat oil in a large sauce pan, make sure the sauce pan has a lid. When the oil is hot, add the curry paste into the pan, and fry it for a couple of minutes. | 3. Add coconut milk, and bring it to boil. Once boiled, add the mussels, cover the pot with the lid, and turn the heat down to medium. Let it simmer for 3-5 minutes or until the mussels have all opened. | 4. Turn the heat off, and divide the mussels into two portions. Sprinkle the fresh coriander on the top and serve immediate. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemongrass	2		chopped	-	-	-	-
chilies	2		chopped	194.3028	48.0	0.0	0.0
ginger	5		peeled chopped	8.0	1.777	0.182	0.075
kaffir lime leaf	3		chopped	-	-	-	-
coriander	1	bunch		0.46	0.0734	0.0426	0.0104
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
lime	1			-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
mussel	1		cleaned de-bearded rinsed tapped	390.0969	16.7379	53.9785	10.1607
coconut milk	400			220800.0	5318.4	2198.4	22886.4
coriander leaf	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.