Thai Shrimp, Scallop, and Mussel Curry

Ingredients

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

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