Ingredients
- 2 tablespoons unrefined 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
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Thai Green Curry with Seafood
Directions
- 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.
- Divide rice among 4 shallow bowls. Ladle curry over rice and serve.
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