1 Tbs red curry paste
1 13½-oz. can of unsweetened coconut milk
1 2 inch piece ginger root, grated
1 large lime, rolled and juiced
1/2 cup water
1½ cups shredded carrots
1½ cups shredded purple cabbage
1 vidalia onion, coarsely chopped
1 lb sea scallops
½ stick butter
4 Tbs olive oil
5 cloves garlic, peeled and coarsley chopped
1½ lbs. littlenecks or mahogany clams rinsed in salted water several times until water runs clear
1 lb. large shrimp, cleaned and deveined
1 bunch Thai basil, chopped
1 lime, rolled and juiced
2 Tbs oyster sauce
Preheat slow cooker for 20 minutes on high. Place curry paste in bottom of stoneware 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 ½ 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. Saute 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