2 lbs of mussels, cleaned and debearded
1 tablespoon of vegetable oil
1 yellow onion, chopped
1 thai chili, finely chopped (can substitute good pinch of chili flakes)
3 teaspoons of ginger, minced
1 1/2 tablespoons of curry powder
1/2 cup of chicken broth
1 can of coconut milk (13.5 fl. oz.)
Pinch of salt
1 stalk of lemongrass, chopped into four pieces and smashed
3 kaffir lime leaves* (optional)
Chopped cilantro
Lime wedges