This recipe with mussels, scallops and bok choy in Thai green coconut curry cooks in minutes with ingredients available in the international foods section of your supermarket, giving you a fresh curry dish that looks—and tastes—like you went to a lot of effort.
While the jarred green curry paste doesn’t hold up to freshly made versions, most of us don’t have the time or the ingredients to make one from scratch. This recipe is a fast and easy way to bring the taste of Thai home, and is of better quality than what you will find in most restaurants.
I like to walk by the seafood section of my supermarket just to check out the freshness of what they have on display that day. I rarely make a purchase because I live just a few blocks from one of the best seafood markets in Miami. On this particular day, the mussels looked fresh and I had a craving for scallops. At $20.95 a pound for the scallops, I only bought six, along with a pound of the more reasonably priced mussels (only $3.95 a pound). Looking for good seafood recipes, I came across this one for Thai Shrimp, Scallop and Mussel Curry. Having most of the ingredients on hand (more and less); I gave the recipe a shot.
It was easy to make and full of flavor. The bok choy was perfectly cooked and still crunchy and the tomatoes add some sweet, juicy bites to the dish. Serve it with a side of Jasmine rice and you’ll find it irresistible to stop dunking spoonfuls into the slightly spicy, creamy, coconut milk sauce.
- 1 tablespoon vegetable oil
- ½ onion, chopped
- 2 tablespoons garlic, chopped
- 3-4 tablespoons Thai Kitchen green curry paste (or similar)
- 1 can unsweetened coconut milk
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- ¼ cup white wine or chicken broth
- ¼ -1/2 teaspoon of Sriracha (to taste)
- 1 pound mussels, cleaned
- 1 large bok choy, cleaned and sliced
- ½ pound sea scallops, cleaned and cut in half crosswise
- 3/4 cup small tomatoes (cherry, grape), sliced in half
- 3 scallions
- ½ cup fresh basil
- ½ cup fresh cilantro
Prepare everything before cooking; this dish cooks up in 8-10 minutes. Heat the oil in a large skillet over medium heat. Add the onions and cook until soft. Add the garlic and curry paste and stir about 1 minute until you smell that delicious garlic. Now add the coconut milk and increase the heat to high. Stir in the fish sauce, lime juice, wine (or chicken broth) and Sriacha. Cover for 2 minutes to allow the flavors to blend.
Remove the lid and add the bok choy and mussels. Cover and cook about 2 minutes until you see some of the shells opening. Remove the lid and stir, then add in the scallops and cover again. Cook for another few minutes until the mussels open and the scallops are just cooked. Remove from heat and stir in the tomatoes.
Pour into bowls and top with scallions, basil and cilantro.