Thai Curry Seafood Stew

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1 tablespoon red curry paste

13 1/2 ounces unsweetened coconut milk

2 inches gingerroot, grated

1 large lime, rolled and juiced

1/2 cup water

1 1/2 cups shredded carrots

1 1/2 cups shredded purple cabbage

1 Vidalia onion, coarsely chopped

1 pound sea scallops

1/2 stick butter

4 tablespoons olive oil

5 cloves garlic, peeled and coarsely chopped

1 1/2 pounds littlenecks or mahogany clams rinsed in salted water several times until water runs clear

1 pound large shrimp, cleaned and deveined

1 handful Thai basil, chopped

1 lime, rolled and juiced

2 tablespoons oyster sauce

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