Thai Seafood Curry Over Coconut Jasmine Rice - cooking recipe

Ingredients

2 tablespoons olive oil
1 tablespoon toasted sesame oil
2 garlic cloves, minced
3 tablespoons mae ploy green curry paste (to taste)
1/2 lb shrimp, peeled & deveined (I prefer 16-20s so they are not overdone)
1/2 lb scallops (either sea or bay scallops will work, but I prefer sea)
1/2 lb grouper, cut in bite size pieces
1 cup light coconut milk (about 1/2 can)
2 tablespoons fish sauce (AKA Nam Pla)
1 medium red pepper, cut in thin strips
10 snake beans, cut in 2-3-inch pieces or 1/2 lb green beans, trimmed
2 medium carrots, sliced into flowers (see below for instructions)
1 stalk lemongrass, cut in 1-inch pieces
1/2 cup basil leaves
1 1/2 cups jasmine rice
1 1/2 cups water
3/4 cup light coconut milk

Preparation

To cut carrot flowers, peel or scrub carrots and cut into 4 inch lengths.
Using a very sharp knife cut a small V out of the side by placing the sharp edge of the knife down the length of the carrot piece, twice.
Repeat this 3-4 times per carrot piece.
Slice into 1/4-1/2\" thick 'flowers' to finish.
In a saucepan with glass lid, combine 1 1/2 cup water, 3/4 cup coconut milk, and rice.
Cover and bring just to a boil; immediately reduce heat to lowest setting and cook for 15 minutes or until all liquid is absorbed.
Do not remove lid or stir while cooking.
Heat the oils in a wok or large skillet over medium high heat.
Add the garlic and curry paste and saute until fragrant (about 3 minutes).
Add the shrimp, scallops, and fish; saute for 3-5 minutes until shrimp is almost done.
Add the vegetables (beans, carrots, peppers, lemongrass) and cook for 1 minute.
Add all remaining ingredients and simmer covered for 3-5 minutes.
Remove lemongrass and serve over jasmine coconut rice.