This is my go-to Thai curry recipe when I am looking for something spicy and interesting but also easy enough to make mid-week. I tend to use all shrimp, ’cause it’s just easier.

Thai Green Curry with Seafood
by Jeanne Thiel Kelley
Yield: Makes 4 servings

Adapted from Bon Appétit

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 (or replace with an additional 8 ounces of shrimp)
1 pound green or black mussels, scrubbed, debearded
2 tablespoons minced fresh basil
2 cups (about) steamed rice

Directions
Heat the 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, 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, 2 tablespoons cilantro, and basil.

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