- 4 tablespoons unrefined peanut oil
- 2 full bunches green onions, chopped, dark green parts separated from white and pale green parts
- Full bunch of fresh cilantro chopped, divided in half
- full garlic head (approximately 12 cloves), minced using garlic press
- 10 tablespoons Thai green curry paste
- 2 1/2 cups fresh *shrimp stock (prepare first, recipe below)
- 1 14oz can unsweetened coconut milk
- 1 14oz can unsweetened coconut CREAM
- 4 small fresh red Thai chiles
- **2 kaffir lime leaves and 1 lime juiced and zest from entire lime
- 2 tablespoons fish sauce (such as nam pal or nuoc nam, this is a type not a brand, look at labels carefully)
- 6 large carrots, peeled, thinly sliced on diagonal (we used waffle cut blade on mandolin)
- 12 small bunches of bok choy, washed and peeled apart from stem
- 1 pound fresh uncooked medium shrimp, peeled, with tails on
- 1 pound fresh bay scallops
- 1 pound black mussels, scrubbed, debearded
- Full bunch of fresh basil chopped
- Steamed rice
- Heat oil in large saucepan over medium heat. Add white and pale green parts of green onions, half of the chopped cilantro, and all the garlic; sauté until tender, about 2 minutes.
- Add curry paste; cook until fragrant, about 1 minute.
- Add shrimp stock, coconut milk and cream, chiles, lime leaves, juice and zest, 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, other half of cilantro, and basil.
- We added another cup of shrimp stock at this point.
- Divide rice into bowls. Ladle curry over rice and serve with chopped cocktail peanuts.
*Shrimp stock: Peel shrimp and save shells. Rinse the shrimp shells under cold running water and place them in a stockpot with onion, carrots, celery, garlic, bay leaf, peppercorns, salt and 5-6 cups of water. Bring the pot to a boil and then lower the temperature to a simmer. Skim the impurities that rise to the surface with a ladle, spoon or a skimmer.
**Look for fresh or frozen kaffir lime leaves at Asian markets. If unavailable, use 1 tablespoon fresh lime juice and 1/2 teaspoon grated lime peel for each lime leaf.