Thai Shrimp, Scallop, and Mussel Curry

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

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.