Cooking the spicy coconut milk mixture for longer and at a lower temperature, and then adding the crunchy bok choy and scallops for a short time at high temperature crafts complex flavor. To make these slow-cooker scallops gluten free, use a gluten-free green curry paste such as the one from Thai Kitchen.
Multicooker Directions: In Step 1, stir together the curry paste, ginger, garlic, and coconut milk in the inner pot of a 6-quart multicooker. Add the sliced carrots. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until mostly tender, about 3 hours and 30 minutes. Turn off the cooker. With the lid off, press SAUTÉ [Normal]; gently stir in the bok choy and scallops. Cook, uncovered, until the scallops reach the desired degree of doneness, gently stirring occasionally. Stir in the cilantro, basil, and lime juice. Complete Step 2.
1 cup rice noodles, 4 to 5 scallops, 1/2 cup curry mixture