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Recipes

Thai Green Curry with Seafood

By Jeanne Thiel KelleyPhotography by Antonis Achilleos

4.0

(6)

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Recipe information

  • Yield

    4 Servings

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

Need to make a substitution?

Preparation

  1. Step 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, 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.

    Step 2

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

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