Scallop Shrimp Thai Green Curry

The seafood in this easy curry recipe can be based on what’s available; it’s as satisfying with mussels, crab, and halibut or Pacific cod, as with the shrimp and scallops called for here.

  • 1 1/2 tablespoons vegetable oil
  • 6 green onions, sliced, white and light green parts separated from dark green parts
  • 2 small fresh red Thai chilies or 1 red jalapeno, sliced
  • 1/4 cup Thai green curry paste
  • 1, 13- 14-ounce can unsweetened coconut milk
  • 3/4 cup water
  • 2 tablespoons fresh lime juice
  • 1 tablespoon Asian fish sauce (such as nam pla or nuoc nam)
  • 1 teaspoon grated lime zest
  • 4 baby bok choy, sliced crosswise
  • 12 ounces uncooked shrimp, peeled and deveined, from the “Best Choice” or “Good Alternative” list
  • 12 ounces sea scallops (U.S. farmed “off-bottom” scallops are a Seafood Watch “Best Choice“)
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup thinly sliced fresh basil
  • Freshly cooked rice, such as basmati or jasmine

Heat the oil in a heavy, large pot over medium heat. Add the white and light green parts of the green onions and the chiles. Sauté until tender, about 2 minutes. Add the curry paste and stir until fragrant, about 1 minute. Mix in the coconut milk, 3/4 cup water, lime juice, fish sauce and lime zest. Simmer 5 minutes to blend the flavors.

Add the bok choy, shrimp and scallops to the pot. Cover and simmer until the shrimp are just pink and the scallops just opaque in the center, about 5 minutes. Sprinkle the green part of the green onions, cilantro and basil over the curry. Spoon rice into four bowls. Spoon the curry over and serve immediately.