Thai Green Curry with Seafood

This is an authentic Thai seafood recipe.
It's kind of complex but is also very good!

Ingredients:
2 tablespoons unrefined peanut oil
5 green onions, finely chopped
3 tablespoons minced fresh cilantro, divided
3 garlic cloves, minced
6 tablespoons Thai green curry paste
1 1/4 cups water
1 13-to 14-ounce can unsweetened coconut milk
2 small fresh red Thai chiles or 1 red jalapeño chile
2 kaffir lime leaves
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 large carrot, peeled, thinly sliced on diagonal (about 1 cup)
4 cups thinly sliced bok choy
8 ounces uncooked medium shrimp, peeled, deveined
8 ounces bay scallops
1 pound green or black mussels, scrubbed, debearded
2 tablespoons minced fresh basil
2 cups (about) steamed rice

Directions:
Heat oil in large saucepan over medium heat.
Add green onions, 1 tablespoon cilantro, and garlic;
sauté until tender, about 2 minutes.
Add curry paste; cook about 1 minute.
Add 1 1/4 cups water, coconut milk, chiles,
lime leaves, and fish sauce. Bring to simmer.
Add carrot; cover and cook until carrot is just tender, about 5 minutes. Layer bok choy, shrimp, scallops, and mussels in pan.
Cover and simmer until mussels open and seafood and bok choy
are cooked (discard mussels that do not open), about 5 minutes.
Stir in 2 tablespoons cilantro, and basil.
Divide rice among 4 shallow bowls. Ladle curry over rice and serve.