Recipe Cuisine: Thai
Theme: One Bowl Wonder
Thai Red Curry Scallops
By: Deborah Dean
Ingredients
- 24 large scallops (about 6 per person)
- 2 tbsp vegetable oil (for searing)
- Pinch of salt and white pepper
- 1 cup green beans, trimmed and halved
- CURRY BASE
- 3 tbsp red curry paste
- 2 tbsp Lee Kum Kee Local Street Style Fish Ball Sauce
- 1½ cups full-fat coconut milk
- ¾ cup fish stock
- 1½ tsp palm sugar
- 1½ tbsp fish sauce (optional, to taste)
- 2 kaffir lime leaves, finely sliced
- 2 tbsp chopped coriander
- 2 cups cooked jasmine rice
- Garnish: chopped peanuts, sliced scallions & lime wedges
Product used in recipe
- LEE KUM KEE - LOCAL STREET STYLE FISH BALL SAUCE
- VALCOM - CURRY PASTE RED
- SQUID BRAND - PREMIUM FISH SAUCE
Method
- Rinse scallops under cold water and pat completely dry with paper towels. Lightly season both sides with salt and white pepper.
- Heat oil in a large skillet over medium-high heat. Sear scallops for about 1½ minutes per side until golden brown and just opaque in the centre. Remove from the pan and set aside on a warm plate.
- In a clean saucepan or wok, heat a small drizzle of oil over medium heat. Add red curry paste and stir-fry for 1–2 minutes until fragrant. Stir in fish ball sauce. Gradually whisk in coconut milk and stock until smooth. Add palm sugar and fish sauce, then simmer for 5–6 minutes until slightly thickened.
- Add green beans to the simmering curry. Cook for 3–4 minutes until just tender but still crisp and bright green.
- Return scallops to the curry and spoon sauce over them. Simmer gently for 1 minute to warm through—do not overcook.Stir in lime juice and kaffir lime leaves just before serving.
- Divide rice evenly between four bowls. Pour curry over rice. Top with scallops. Garnish with peanuts, sliced scallions and coriander. Serve immediately
