Name: Thai Green Curry with Seafood
Yield: Makes 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 makrut 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 SeafoodAntonis Achilleos

This Thai-style seafood curry gets its creaminess from coconut milk and warming, punchy notes from green curry paste.

Ingredient tips:

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 notes

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