Thai Shrimp, Scallop, and Mussel Curry

Thai Shrimp, Scallop, and Mussel Curry
Photo by Scott Phillips


  • 1 Tbs. fish sauce
  • ¼ cup Thai green curry paste
  • ½ lb. dry-packed sea scallops, side muscle removed and halved crosswise
  • ¾ lb. medium shrimp (41 to 50 per lb.), peeled and deveined
  • ¼ tsp. chile sauce, such as sambal oelek or Sriracha
  • 1 13- to 14-oz. can of unsweetened coconut milk
  • 1 lb. mussels, rinsed and debearded
  • + 6 more ingredients
    • 3 scallions (white and green parts), thinly sliced
    • ½ cup chopped fresh cilantro
    • ¾ lb. baby bok choy (5 to 6 heads), thinly sliced
    • 2 Tbs. fresh lime juice
    • ½ cup chopped fresh basil
    • 1-½ Tbs. vegetable oil

Heat the oil in a wide 5- to 6-quart pot or a deep 12-in. skillet over medium heat until shimmering hot. Add the curry paste and cook, stirring with a wooden spatula, until fragrant, about 1 minute. Increase the heat to high and stir in the coconut milk, 3/4 cup water, the lime juice, fish sauce,...

View full recipe at Fine Cooking


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