Note: Try adding in some Sambal or Sriracha to the liquid or boosting flavor with a splash of fish sauce. Whatever you do, make sure you have enough toasted bread to soak up all of the delicious juices at the bottom of the bowl.
About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!
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- Yield:Serves 3 to 4
- Active time: 20 minutes
- Total time:25 minutes
- 2 tablespoons olive oil
- ½ cup roughly chopped shallot (about 1 large)
- 1 serrano or Thai chili, roughly chopped
- Kosher salt
- 1 teaspoon Madras curry powder
- 2 cloves garlic, minced or grated with a Microplane (about 2 teaspoons)
- 2 scallions, thinly sliced, light green parts only
- 6 ounces baby bok choy (about 2 heads), leaves and stalk separated, stalks sliced thinly on a bias
- 1 cup homemade or store-bought low sodium chicken broth
- 1 (13.5-oz) can coconut milk
- 1 pound peeled and deveined medium shrimp
- 2 pounds mussels, debearded and scrubbed
- 2 tablespoons fresh juice from 2 limes
- ½ cup fresh picked cilantro leaves
- Toasted crusty bread
Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the shallots, chili pepper, and a pinch of salt and cook until softened, 2 to 3 minutes. Add the curry powder, garlic, and scallions and cook until fragrant, about 30 seconds more.
Add the baby bok choy stalks and cook until tender and slightly browned, about 3 minutes. Add the stock and coconut milk and raise the heat to maintain an active simmer. Stir in the bok choy leaves and allow to soften for about a minute.
Add the shrimp and then the mussels, making sure the shrimp are submerged, cover and cook until the mussels open and the shrimp are cooked through, 4 to 5 minutes. Discard any unopened mussels and then stir in the lime juice and season to taste with more salt. Garnish with the cilantro leaves and serve with the toasted bread.