Description
This Thai Coconut Curry Scallops recipe combines creamy coconut milk, fragrant spices, and perfectly seared scallops for a quick and impressive dinner.
Ingredients
Scale
- 1 pound fresh sea scallops, rinsed and patted dry
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons Thai red curry paste
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon fish sauce
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon brown sugar
- 2 tablespoons vegetable oil
- A handful of Thai basil leaves for garnish
- Optional: Bell peppers, snap peas, or baby spinach
Instructions
- Rinse the scallops under cold water and pat them dry with paper towels. Season lightly with salt and pepper.
- In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering.
- Add the scallops to the hot skillet in a single layer. Cook for 2-3 minutes per side until golden brown and slightly caramelized. Remove from the skillet and set aside.
- In the same skillet, reduce heat to medium and add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant.
- Stir in the Thai red curry paste and cook for another minute to release its aroma.
- Pour in the coconut milk, fish sauce, lime juice, and brown sugar. Stir well and simmer for 5 minutes, allowing the flavors to meld.
- If using optional vegetables like bell peppers or snap peas, add them to the sauce and simmer for another 3 minutes.
- Return the scallops to the skillet, spooning the sauce over them. Let them warm through for 2 minutes.
- Sprinkle with fresh basil leaves and serve hot.
Notes
Pat dry scallops to ensure a golden crust when searing. Adjust the spice level by adding more or less curry paste. Thin the sauce with water or chicken broth if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 22
- Saturated Fat: 15
- Carbohydrates: 10
- Fiber: 1
- Protein: 25
Keywords: Thai, Coconut Curry, Scallops, Gluten-Free, Quick Dinner, Seafood Recipe