- 2 tablespoons peanut oil
- 5 green onions, finely chopped, dark green parts separated from white and pale green parts
- 3 tablespoons minced fresh cilantro, divided
- 3 garlic cloves, minced
- 6 tablespoons Thai green curry paste
- 1 1/4 cups water
- 1 13- to 14-ounce can unsweetened coconut milk
- 2 small fresh red Thai chiles or 1 red jalapeño chile
- 2 kaffir lime leaves
- 1 tablespoon fish sauce (such as nam pla or nuoc nam)
- 1 large carrot, peeled, thinly sliced on diagonal (about 1 cup)
- 4 cups thinly sliced bok choy
- 8 ounces uncooked medium shrimp, peeled, deveined
- 8 ounces bay scallops
- 1 pound green or black mussels, scrubbed, debearded
- 2 tablespoons minced fresh basil
- 2 cups (about) steamed rice
Thai green curry paste, coconut milk, and fish sauce are sold at many supermarkets and at Asian markets. Look for fresh or frozen kaffir lime leaves at markets. If unavailable, use 1 tablespoon fresh lime juice and 1/2 teaspoon grated lime peel for each lime leaf.
Heat oil in large saucepan over medium heat. Add white and pale green parts of green onions, 1 tablespoon cilantro, and garlic; sauté until tender, about 2 minutes. Add curry paste; cook until fragrant, about 1 minute. Add 1 1/4 cups water, coconut milk, chiles, lime leaves, and fish sauce. Bring to simmer. Add carrot; cover and cook until carrot is just tender, about 5 minutes. Layer bok choy, shrimp, scallops, then mussels in pan. Cover and simmer until mussels open and seafood and bok choy are cooked (discard mussels that do not open), about 5 minutes. Stir in dark green parts of green onions, 2 tablespoons cilantro, and basil.
Divide rice among 4 shallow bowls. Ladle curry over rice and serve.
Yield: 4 Servings