Thai Green Curry with Seafood

Ingredients

• 8 ounces bay scallops 
• 4 cups bok choy thinly sliced
• 1 cup carrots peeled thinly sliced
• 2 cups rice steamed ()
• 1 tablespoon fish sauce (such as nam pla or nuoc nam)
• 2 tablespoons basil fresh minced
• 3 tablespoons cilantro leaves fresh divided minced
• 3  garlic cloves minced
• 5  green onions dark separated finely chopped
• 2  kaffir lime leaves 
• 1 pound mussels green black scrubbed
• 2 tablespoons unrefined peanut oil 
• 8 ounces shrimp deveined uncooked peeled
• 2 small thai chiles fresh red
• 6 tablespoons thai curry paste green
• 13 ounce coconut milk unsweetened canned
• 1.3 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• ladle

Directions

1. Heat oil in large saucepan over mediumheat.
2. Add white and pale green parts ofgreen onions, 1 tablespoon cilantro, andgarlic; sauté until tender, about 2 minutes.
3. Add curry paste; cook until fragrant, about1 minute.
4. Add 1 1/4 cups water, coconut milk,chiles, lime leaves, and fish sauce. Bring tosimmer.
5. Add carrot; cover and cook untilcarrot is just tender, about 5 minutes.
6. Layerbok choy, shrimp, scallops, and musselsin pan. Cover and simmer until musselsopen and seafood and bok choy are cooked(discard mussels that do not open), about5 minutes. Stir in dark green parts of greenonions, 2 tablespoons cilantro, and basil.
7. Divide rice among 4 shallow bowls.Ladle curry over rice and serve.
8. Unrefined peanut oilcan be found at natural foods stores and
9. Asian markets. Thai green curry paste,coconut milk, and fish sauce are sold atmany supermarkets and at Asian markets.Look for fresh or frozen kaffir lime leavesat Asian markets. If unavailable, use 1tablespoon fresh lime juice and 1/2 teaspoongrated lime peel for each lime leaf.