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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
6 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

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.