Ingredients
- 2 tablespoons oil (peanut oil)
- 5 green onions, chopped (dark and green parts separated from the white and pale green parts)
- 3 tablespoons cilantro, minced (divided)
- 3 garlic cloves, minced
- 6 tablespoons Thai green curry paste
- 1 1/4 cups water
- 1 can (14 ounce) unsweetened coconut milk
- 2 red chiles (small Thai chiles, or 1 red jalapeno chile)
- 2 kaffir lime leaves (if unavailable use 1 tablespoon lime juice and 1/2 grated lime peel for each lime juice)
- 1 tablespoon fish sauce
- 1 carrot, peeled and sliced on the diagonal (1 cup)
- 4 cups bok choy, sliced
- 8 ounces fresh shrimp )medium shrimp, peeled and deveined)
- 8 ounces bay scallops
- 1 pound mussels (scrubbed and debearded)
- 2 tablespoons basil, minced
- 2 cups rice, steamed
How to Make
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Step 1: 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).
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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.
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Step 3: Divide rice among 4 bowls and paddle curry over the rice.
We hope you enjoy this recipe!
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