In a large saucepan over medium heat heat the oil and add the white and pale green parts of the green onions, 1 tablespoon cilantro and the garlic; saute until tender (2 minutes).

Step 2

Stir in curry paste and cook until fragrant (1 minute). Stir in the 1 1/4 cups water, coconut milk, chiles, lime leaves and fish sauce and bring to a simmer. Add carrot; cover and cook until carrot is tender (5 minutes). Layer bok choy, shrimp and mussels in pan. Cover and simmer until mussels open and seafood and bok choy are cooked, discarding any mussels that do not open (5 minutes). Stir in dark green parts of the green onions, 2 tablespoons cilantro and basil.