Heat the vegetable oil in a large pan with high sides over medium high heat. Add in the red curry paste and lemongrass. Stir until fragrant. Mix in the Lee Kum Kee Panda Brand Red Curry Chili Lime Grilling & Dipping Sauce and coconut milk. Cook until the oil separates.
Mix in the tomatoes and mussels. Cover the pan with a lid and cook for about 5 minutes until the mussels open. Add in the tamarind juice and mix until combined.
Remove the pan from heat and add in the dill and cilantro. Garnish with microgreens and enjoy!