Heat oil in a wok over medium-high heat, add garlic and ginger.Stir for 20 seconds or until fragrant and then add green curry paste.Stir until fragrant.Add coconut milk and let it simmer.Bring ½ cup of water to a boil.Stir in jasmine rice with a fork.Bring back to a boil and then let simmer.Cover and cook for 15 minutes.Remove core of eggplant to create a strip of eggplant, slice strip into squares.Sautee eggplant in oil until softened.Seer scallops and shrimp over medium heat until golden brown on each side.Form steamed rice on plate.Plate scallops and shrimp upright.Place eggplant skin side up and lean radishes against seafood.Place carrot spirals and basil leaves throughout.Spread the curry mixture across the plate to resemble a comma.

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2 Tbsp. (30 mL) coconut oil 1 tsp. (5 mL) crushed garlic 3 1/2 tsp. (3 g) ginger 1 tsp. (5 mL) green curry paste 5 Tbsp. (100 mL) coconut milk 2 pieces of scallop 2 pieces black tiger shrimps slice of eggplant 1 cm thick round slice 3 strips of orange carrots 6 thin slices of purple radish 6 basil leaves 1/3 cup (65 g) uncooked jasmine rice