When the topic of chowder comes up, debates rage about the merits of the creamy New England style versus the red, tomato-packed
Heat oil in large saucepan over medium heat. Add white and pale green parts of green onions, 1 tablespoon cilantro, and garlic; saute until tender, about 2 minutes. Add curry paste; cook until fragrant, about 1 minute. Add 1 1/4 cups water, coconut milk, chiles, lime leaves, and fish sauce. Bring to simmer. Add carrot; cover and cook until carrot is just tender, about 5 minutes. Layer bok choy, shrimp, scallops, and mussels in pan. Cover and simmer until mussels open and seafood and bok choy are cooked (discard mussels that do not open), about 5 minutes. Stir in dark green parts of green onions, 2 tablespoons cilantro, and basil.
Divide rice among 4 shallow bowls. Ladle curry over rice and serve.
Unrefined peanut oil can be found at natural foods stores and Asian markets. Thai green curry paste, coconut milk, and fish sauce are sold at many supermarkets and at Asian markets. Look for fresh or frozen kaffir lime leaves at Asian markets. If unavailable, use 1 tablespoon fresh lime juice and 1/2 teaspoon grated lime peel for each lime leaf.
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|Serving Size: 1 Serving (586g)|
|Recipe Makes: 4|
|Calories from Fat: 278 (44%)|
|Amt Per Serving||% DV|
|Total Fat 30.9g||41 %|
|Saturated Fat 19.2g||96 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 146.2mg||45 %|
|Sodium 973.8mg||34 %|
|Potassium 1272.5mg||33 %|
|Total Carbohydrate 45g||13 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 43.2g|
|Protein 44.1g||63 %|
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Calories per serving: 631
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