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Thai Shrimp, Scallop, and Mussel Curry

Scott Phillips

Servings: 4

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.


  • 1-1/2 Tbs. vegetable oil
  • 1/4 cup Thai green curry paste
  • 1 13- to 14-oz. can of unsweetened coconut milk
  • 2 Tbs. fresh lime juice
  • 1 Tbs. fish sauce
  • 1/4 tsp. chile sauce, such as sambal oelek or Sriracha
  • 1 lb. mussels, rinsed and debearded
  • 1/2 lb. dry-packed sea scallops, side muscle removed and halved crosswise
  • 3/4 lb. baby bok choy (5 to 6 heads), thinly sliced
  • 3/4 lb. medium shrimp (41 to 50 per lb.), peeled and deveined
  • 3 scallions (white and green parts), thinly sliced
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped fresh cilantro

Nutritional Information

  • Calories (kcal) : 410
  • Fat Calories (kcal): 250
  • Fat (g): 28
  • Saturated Fat (g): 18
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 150
  • Sodium (mg): 1120
  • Carbohydrates (g): 12
  • Fiber (g): 2
  • Protein (g): 32


  • 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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Reviews (1 review)

  • ytam | 01/14/2013

    This was easy, quick and really tasty. Would definitely make this again and again.

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