This Thai-style seafood curry gets its creaminess from coconut milk and warming, punchy notes from green curry paste.
Unrefined peanut oil can be found at natural foods stores and Asian markets. Look for fresh or frozen makrut lime leaves at Asian markets as well. If unavailable, use 1 tablespoon fresh lime juice and 1/2 teaspoon grated lime zest for each lime leaf.
Editor’s note: This recipe has been updated to remove an offensive word for makrut lime as a part of our archive repair project.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Heat oil in large saucepan over medium heat. Add the white and pale green parts of the green onions, 1 tablespoon cilantro, and garlic; sauté until tender, about 2 minutes. Add the 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 the carrot; cover and cook until carrot is just tender, about 5 minutes.
Step 2
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 the dark green parts of green onions, 2 tablespoons cilantro, and basil.
Step 3
Divide rice among four shallow bowls. Ladle curry over rice and serve.
