Ingredients Jump to Instructions ↓

  1. 2 tablespoons unrefined peanut oil

  2. 5 green onions, finely chopped, dark green parts separated from white and pale green parts

  3. 3 tablespoons minced fresh cilantro, divided

  4. 3 garlic cloves, minced

  5. 6 tablespoons Thai green curry paste

  6. 1 1/4 cups water

  7. 1 13-to 14-ounce can unsweetened coconut milk

  8. 2 small fresh red Thai chiles or 1 red jalapeño chile

  9. 2 kaffir lime leaves

  10. 1 tablespoon fish sauce (such as nam pla or nuoc nam)

  11. 1 large carrot, peeled, thinly sliced on diagonal (about 1 cup)

  12. 4 cups thinly sliced bok choy

  13. 8 ounces uncooked medium shrimp, peeled, deveined

  14. 8 ounces bay scallops

  15. 1 pound green or black mussels, scrubbed, debearded

  16. 2 tablespoons minced fresh basil

  17. 2 cups (about) steamed rice

Instructions Jump to Ingredients ↑

  1. 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, and 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.

  2. Divide rice among 4 shallow bowls. Ladle curry over rice and serve.


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