Jarred curry paste, available in the ethnic section of most supermarkets, instantly adds lots of flavor to a coconut curry. Because this dish cooks so quickly, it’s best to have almost everything prepared before you start to cook.
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, and chile sauce. Cover and cook for 2 minutes to blend the flavors.
Add the mussels, scallops, and bok choy. Cover and cook for 2 minutes. Add the shrimp, cover, and cook until the shrimp and scallops are just opaque in the center and the mussels open, about 3 minutes (discard any that don’t open). Serve sprinkled with the scallions, basil, and cilantro.
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Photo: Scott Phillips