Thai seafood curry with shrimp, fish and mussels over jasmine rice

Thai Seafood Curry

Wild-caught shrimp, tender white fish and plump mussels bathe in a velvety coconut-red curry, its warmth threaded with baby bok choy, crisp lotus root and fragrant basil. Served over jasmine rice, it's lush, aromatic and quietly indulgent.

Gluten free. Dairy free.

H E A T I N G I N S T R U C T I O N S

Preheat oven to 350°F.
Remove the lid and place the container on the middle rack of the oven.
Heat the dish for 15-20 minutes.