Go Back
–+ servings
Thai Scallop Curry

Thai Scallop Curry

Discover the magic of Thai Scallop Curry: creamy, spicy, and ready in 20 minutes. Perfect for busy weeknights or impressing guests with bold flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 450 g scallops
  • 3 limes
  • 1 tablespoon lime zest
  • 1 tablespoon vegetable oil
  • 1 sweet onion finely chopped about 1 cup
  • 1 orange bell pepper diced
  • 1 tablespoon ginger paste
  • 2 tablespoons fish sauce
  • 5 teaspoons Thai red curry paste
  • 2 tablespoons garlic-chili sauce
  • 1 can unsweetened coconut milk avoid light versions
  • to taste salt and pepper
  • Steamed jasmine rice for serving
  • Fresh cilantro and Thai basil for garnish
  • Lime wedges for garnish

Equipment

  • Large skillet or wok
  • Small skillet for searing scallops
  • Wooden spoon or spatula
  • Measuring spoons and cups
  • Knife and cutting board

Method
 

  1. Pat scallops dry with paper towels and season lightly with salt and pepper.
  2. Heat oil in a large skillet over medium heat, add onions and bell peppers, and sauté until onions are translucent (about 5 minutes).
  3. Stir in ginger paste, fish sauce, red curry paste, garlic-chili sauce, coconut milk, lime juice, and lime zest; mix well and simmer for about 7 minutes.
  4. In another skillet, heat a bit more oil over high heat and sear scallops for 1-2 minutes per side until caramelized and cooked through.
  5. Plate by spooning curry over steamed jasmine rice, topping with scallops, and garnishing with cilantro, Thai basil, and lime wedges.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 10IUVitamin C: 20mgCalcium: 5mgIron: 10mg

Notes

If you can't find scallops, shrimp or firm white fish can be used as substitutes.
For an alternative texture, replace coconut milk with heavy cream.
For a vegetarian option, use soy sauce instead of fish sauce.
Leftovers can be stored in the refrigerator for up to 2 days; reheat gently to preserve scallop texture.
Add a splash of coconut milk when reheating to refresh creaminess. Avoid microwaving to prevent drying out.
Don't skip garnishes like cilantro and lime wedges for extra flavor and visual appeal!
Tried this recipe?Let us know how it was!