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

Instructions

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