Ingredients

• 2 pounds mussles - cleaned and debearded
  
• 1 large garlic clove - minced
  
• 2 cups chopped fresh tomato
  
• 2 cups basil leaves, roughly chopped - I picked a combination of Thai, purple and genovese basil but if you can't find all of those you can just use sweet basil too
  
• 1 lime - zest and juice
  
• 1 tablespoon fresh ginger - minced
  
• 1 13.5 oz can coconut milk
  
• 6 ounces chicken broth (I fill the coconut can half way with broth and rinse the remaining coconut out with it)
  
• 1 teaspoon curry powder
  
• 1 jalapeno - seeded and minced
  
• 1 teaspoon fish sauce