Thai Curried Shrimp And Scallops Recipe

Name: Thai Curried Shrimp And Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Paste; gingerroot, peeled (about 2-3-inch); 2 teaspoons garlic (minced from a jar is fine); 2 teaspoons honey; 2 teaspoons chili powder; 1 1/2 teaspoons turmeric; 2 tablespoons fresh cilantro; 2 tablespoons desiccated sweetened coconut; 3 teaspoons hot madras curry (McCormicks); 1 teaspoon salt; 2 tablespoons fish sauce; 3 teaspoons lime juice; Dish; 2 tablespoons vegetable oil (or peanut oil); 1 lb shrimp; 1 lb scallops; 1 (14 ounce) can coconut milk; 150 g rice or 150 g bean noodles

Servings: persons

Paste
gingerroot, peeled (about 2-3-inch)
2 teaspoons garlic (minced from a jar is fine)
2 teaspoons honey
2 teaspoons chili powder
1 1/2 teaspoons turmeric
2 tablespoons fresh cilantro
2 tablespoons desiccated sweetened coconut
3 teaspoons hot madras curry (McCormicks)
1 teaspoon salt
2 tablespoons fish sauce
3 teaspoons lime juice
Dish
2 tablespoons vegetable oil (or peanut oil)
1 lb shrimp
1 lb scallops
1 (14 ounce) can coconut milk
150 g rice or 150 g bean noodles

1
Using a food processor, puree the ginger and garlic.
2
Add in the rest of the sauce ingredients to form a relatively thick paste.
3
It's best to refrigerate the paste for a few hours to let the flavors inter-mingle, but if you have to use it right away, than do so.
4
Heat the oil over high heat, and add the scallops and shrimp when the pan (or wok) is uniformly hot.
5
At the same time, boil some water for the noodles (or you can serve with rice if you want).
6
Stir the shrimp and scallops frequently for about 2 minutes, until slightly browned.
7
Add in the paste, and reduce heat slightly, coating the scallops and shrimp thoroughly.
8
After about 90 seconds, slowly stir in a can of coconut milk.
9
Reduce heat and simmer for a few minutes to reduce the liquid.
10
Serve over noodles or rice.

353

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 18 ingredients. The key ingredients include: Paste, gingerroot, peeled (about 2-3-inch), 2 teaspoons garlic (minced from a jar is fine), 2 teaspoons honey, and more.

Yes, Thai Curried Shrimp 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.

Thai Curried Shrimp And Scallops

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