Sea Scallops In Thai Red Curry Recipe

Name: Sea Scallops In Thai Red Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup vegetable oil; 2 fresh Thai red chiles, thinly sliced; 2 bunches green onions, white & green parts, thinly sliced, separated; 2 1/2 pounds large sea scallops; 2 14-ounce cans best quality coconut milk, such as Mae Ploy; 2 tablespoons Thai red curry paste; 1 1/2 tablespoons palm sugar or light brown sugar, or more to taste; 3 tablespoons fish sauce (nam pla), or more to taste; 2 tablespoons fresh lime juice, or more to taste; 1 cup fresh cilantro leaves; steamed jasmine rice, to serve

Servings: persons

1/3 cup vegetable oil
2 fresh Thai red chiles, thinly sliced
2 bunches green onions, white & green parts, thinly sliced, separated
2 1/2 pounds large sea scallops
2 14-ounce cans best quality coconut milk, such as Mae Ploy
2 tablespoons Thai red curry paste
1 1/2 tablespoons palm sugar or light brown sugar, or more to taste
3 tablespoons fish sauce (nam pla), or more to taste
2 tablespoons fresh lime juice, or more to taste
1 cup fresh cilantro leaves
steamed jasmine rice, to serve

1
Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot, but not smoking. Saute' chile and white parts of scallions, stirring occasionally, until lightly golden. Transfer with a slotted spoon to paper towels to drain. Set aside.
2
Pat scallops dry and season with salt. Heat remaining oil in the same skillet over moderately high heat until hot but not smoking. Cooking in batches, so as not to crowd, saute' scallops until light golden, about 2 minutes on each side (scallops will be ALMOST cooked through). Transfer to a bowl with any juices that may have accumulated and set aside.
3
Add 1 1/2 tablespoons curry paste, stirring, and saute' for 30 seconds. Add the coconut milk 1/4 cup at a time until well incorporated. Taste, then mix the remaining 1/2 tablespoon curry paste with a little of the coconut milk mixture in a small bowl, and add if you'd like a little more heat. Stir in the palm sugar, fish sauce and lime juice to the skillet and simmer until slightly thickened, stirring occasionally, approximately 5 minutes. Taste sauce and correct seasoning with .
4
Add the scallops with their liquid to the sauce and heat to a quick simmer. Reduce heat and simmer for approximately 1-2 minutes just to reheat the scallops, being careful not to overcook.
5
To serve, remove scallops to a wide heated bowl and pour sauce over scallops. Sprinkle with scallion greens/red chile mixture and cilantro. Serve over steamed Jasmine rice.

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1/3 cup vegetable oil, 2 fresh Thai red chiles, thinly sliced, 2 bunches green onions, white & green parts, thinly sliced, separated, 2 1/2 pounds large sea scallops, and more.

Yes, Sea Scallops In Thai Red Curry 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.

Sea Scallops In Thai Red Curry

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