Thai Green Curry with Bay Scallops

(Source: Kasma Loha-Unchit.)

Couple of notes. Used bay scallops instead of making the dumplings.

The green sauce is more like a green-gray sauce. It seems to me that commercial sauces (whether packaged or in restaurants) must be adding cilantro leaves to make it greener.

The CC added veggies as the Thai are wont to do as well. (There are eggplants, carrots and baby corn in there.)