Coconut Curried Prawns and Scallops Recipe

Name: Coconut Curried Prawns and Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb (.3 kg). medium to large prawns; 1/2 lb (.2 kg). large scallops; 1/2 large sweet onion, chopped; 4 cloves garlic, crushed; 1/2 tsp (2 ml). fresh grated ginger; 1 tbsp (15 ml) fresh cilantro; 1 tomato, diced; 1/2 tsp (2 ml). ground turmeric; 1/4 tsp (1 ml). paprika; 1 pinch of ground cloves; 1/8 tsp (1 ml). ground cardamom; 1 tbsp (15 ml) dried basil; 1 tbsp (15 ml) brown sugar; salt; 1 14 oz (392 grm). can coconut milk; 1-1/2 tsp (7 ml). fish sauce; 1-1/2 tsp (7 ml). green curry paste; 1 8 oz (224 grm). can of bamboo shoots, drained; 1 8 oz (224 grm) can of sliced water chestnuts, drained; 1 tbsp (15 ml) peanut oil; 1 tbsp (15 ml) sesame oil; 1-1/2 cups (350 ml) jasmine or basmati rice; 3 cups (700 ml) water

Servings: persons

3/4 lb (.3 kg). medium to large prawns
1/2 lb (.2 kg). large scallops
1/2 large sweet onion, chopped
4 cloves garlic, crushed
1/2 tsp (2 ml). fresh grated ginger
1 tbsp (15 ml) fresh cilantro
1 tomato, diced
1/2 tsp (2 ml). ground turmeric
1/4 tsp (1 ml). paprika
1 pinch of ground cloves
1/8 tsp (1 ml). ground cardamom
1 tbsp (15 ml) dried basil
1 tbsp (15 ml) brown sugar
salt
1 14 oz (392 grm). can coconut milk
1-1/2 tsp (7 ml). fish sauce
1-1/2 tsp (7 ml). green curry paste
1 8 oz (224 grm). can of bamboo shoots, drained
1 8 oz (224 grm) can of sliced water chestnuts, drained
1 tbsp (15 ml) peanut oil
1 tbsp (15 ml) sesame oil
1-1/2 cups (350 ml) jasmine or basmati rice
3 cups (700 ml) water

1
Toss and set aside prawns, scallops,and ground turmeric.
2
Combine in food processor until a paste chopped onion, garlic, paprika, cloves, cardamom and ginger; set aside.
3
Heat in wok or saut pan peanut oil and sesame oil.
4
Add processed paste from above.
5
Cook on low heat for 10 minutes (add water if it starts burning).
6
Add coconut milk, fish sauce, green curry paste, brown sugar and dried basil.
7
Heat until boiling & then add shrimp & scallop mixture, diced tomato, bamboo shoots and water chesnuts.
8
Reduce heat and simmer 5 minutes, or until seafood is cooked.
9
Add fresh cilantro and salt to taste.
10
Serve over Jasmine rice (traditional) or Basmati rice.
11
Bring rice and 3 cups (700 ml) of water to a boil.
12
Reduce heat & simmer covered 15 minutes.
13
Remove from heat and let sit covered another 15 minutes.
14
Fluff and serve.

193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 3/4 lb (.3 kg). medium to large prawns, 1/2 lb (.2 kg). large scallops, 1/2 large sweet onion, chopped, 4 cloves garlic, crushed, and more.

Yes, Coconut Curried Prawns and Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut Curried Prawns and Scallops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions