Makes 8 servings
Prep Time: 15 minutes
Cooking Time: LOW 6 hours or HIGH 6 hours
Preheat slow cooker for 20 minutes on HIGH.
Place curry paste in bottom of 3-1/2
to 4 quart slow cooker and add coconut milk. Stir with whisk to combine. Blend in ginger, lime juice and
water. Add vegetables.
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. Melt half of the butter and pour in
half of the olive oil into a heavy sauté pan fitted with a lid.
Cook clams until they open, discarding
any that do not. Place in slow cooker.
Sauté shrimp and scallops until just
cooked on medium high heat, turning just as shrimp turn pink and
scallops turn golden brown. Add to rest of dish. Season to taste. Garnish with more freshly torn Thai
basil. Serve over rice and peas.