====== Thai Green Seafood Curry ======

===== Ingredients =====

  * 2 tablespoons unrefined peanut oil
  * 5 green onions, finely chopped, dark green parts separated from white and pale green parts
  * 3 tablespoons minced fresh cilantro, divided
  * 3 garlic cloves, minced
  * 1.5 tablespoons Thai green curry paste
  * 1 1/4 cups clam nectar or water
  * 1 13- to 14-ounce can unsweetened coconut milk
  * 2 small fresh red Thai chiles or 1 red jalapeño chile
  * 2 kaffir lime leaves
  * 1 tablespoon fish sauce
  * 1 large carrot, peeled, thinly sliced on diagonal (about 1 cup)
  * 4 cups thinly sliced bok choy
  * 8 ounces uncooked medium shrimp, peeled, deveined
  * 8 ounces bay scallops
  * 1 pound steamer clams
  * 2 tablespoons minced fresh basil
  * 2 cups (about) steamed rice

===== Preparation =====

  - Heat oil in large saucepan over medium heat. 
  - Add white and pale green parts of green onions, 1 tablespoon cilantro and garlic
  - Sauté until tender, about 2 minutes. 
  - Add curry paste; cook until fragrant, about 1 minute. 
  - Add clam nectar, coconut milk, chiles, lime leaves and fish sauce
  - Bring to simmer. 
  - Add carrot and cover and cook until carrot is just tender, about 5 minutes
  - Layer bok choy, shrimp, scallops, then clams in pan
  - Cover and simmer until clams open and seafood and bok choy are cooked (discard clams 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.