Scallop curry is creamy, fragrant, sweet and savory and a little bit spicy. With less than 10 ingredients and 30 minutes, this dinner is easy to make any night of the week. Coconut milk and spicy Thai red curry paste pair up to take your taste buds to Thailand.
2tbsp Red Curry Paste(Add up to 2 tablespoon more if you want this really spicy) I use Thai Kitchen brand curry paste.
800mlsCoconut Milk(2 cans) I use Thai Kitchen regular coconut milk
1teaspoonLime Juice(or to taste)
1tablespoonSugar(or to taste)
1teaspoonSalt(or to taste) For authentic flavor, use fish sauce instead of salt.
8cFrozen Swimming Scallops in shell
½ cEach: Basil and Cilantro
Instructions
In a large pot or saucepan with lid, heat oil on medium heat. Add and saute onion, garlic and ginger until soft and fragrant.
Add curry paste, stir and cook 2-3 more minutes, then add coconut milk and stir. Simmer on low for 15 minutes.
Add rinsed frozen scallops. Stir and put lid on. Cook 5 minutes (until most scallops have opened).
Sprinkle basil and cilantro over top and serve immediately with rice or naan bread.
Notes
Rinsing the scallops - It is important to rinse the sea water glaze off the scallops before adding them in so they don't water down your sauce and make it too salty. A quick rinse under cold running water right before adding is all they need, you don't want them to thaw all the way through.