Thai Curry Seafood Stew
Makes 8 servings

Ingredients:

• 1 - Tablespoon red curry paste
• 1 - can (13-1/2 ounces) unsweetened coconut milk
• 1 (2-inch piece) - ginger root, grated
• 1 - large lime, rolled and juiced
• 1/2 - cup water
• 1-1/2 - cups shredded carrots
• 1-1/2 - cups shredded purple cabbage
• 1 - Vidalia onion, coarsely chopped
• 1 - pound sea scallops
• 1/2 - stick butter
• 4 - Tablespoons olive oil
• 5 - cloves garlic, peeled and coarsely chopped
• 1-1/2 - pounds littlenecks or mahogany clams rinsed in salted water several times until water runs clear
• 1 - pound large shrimp, cleaned and deveined
• 1 - bunch Thai basil, chopped
• 1 - lime, rolled and juiced
• 2 - Tablespoons oyster sauce

Directions:

Preheat slow cooker for 20 minutes on HIGH.

1. Place curry paste in bottom of 3-1/2 to 4 quart slow cooker and add coconut milk. 
2. Stir with whisk to combine. 
3. Blend in ginger, lime juice and water. 
4. Add vegetables.
5. Cook for 3 hours on HIGH or 6 hours on LOW. During the last half hour of cooking, add lime juice, oyster sauce, salt, and basil.
6. Melt half of the butter and pour in half of the olive oil into a heavy sauté pan fitted with a lid. 
7. Cook clams until they open, discarding any that do not. 
8. Place in slow cooker.
9. Sauté shrimp and scallops until just cooked on medium high heat, turning just as shrimp turn pink and scallops turn golden brown. 
10. Add to rest of dish. 
11. Season to taste. 
12. Garnish with more freshly torn Thai basil. 
13. Serve over rice and peas.