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Thai Scallop Curry

Thai Scallop Curry

Whip up a gourmet Thai Scallop Curry in just 20 minutes! This easy recipe features tender scallops in a creamy coconut red curry sauce. A flavor-packed weeknight dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 450 g fresh sea scallops
  • 3 fresh limes
  • 1 tbsp lime zest
  • 1 tbsp vegetable oil
  • 1 sweet onion (about 1 cup), chopped
  • 1 orange bell pepper, chopped
  • 1 tbsp ginger paste
  • 2 tbsp fish sauce
  • 5 tsp Thai red curry paste
  • 2 tbsp garlic-chili sauce
  • 1 can (14 oz) full-fat, unsweetened coconut milk
  • q.s. Salt and pepper to taste
  • Steamed jasmine rice for serving
  • Fresh cilantro for garnish
  • Fresh Thai basil for garnish
  • Lime wedges for garnish

Equipment

  • Large skillet or wok
  • Medium non-stick skillet
  • Wooden spoon or spatula
  • Chef’s knife and cutting board
  • Microplane or zester

Method
 

  1. Pat the scallops very dry with paper towels and season them with salt and pepper.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat.
  3. Add the chopped onion and orange bell pepper to the skillet and sauté for about 5 minutes until the onion is soft.
  4. Push the veggies to the side and add ginger paste, fish sauce, Thai red curry paste, and garlic-chili sauce to the center. Sizzle for 30 seconds.
  5. Pour in the coconut milk, lime zest, and juice, stirring until the sauce is blended and simmer for about 7 minutes.
  6. In a separate hot non-stick skillet, sear the dried scallops for 1 to 2 minutes per side until golden-brown.
  7. Place steamed jasmine rice in serving bowls and ladle the curry sauce around it.
  8. Top the curry with the seared scallops, garnish with cilantro, Thai basil, and lime wedges.

Nutrition

Calories: 320kcalCarbohydrates: 35gProtein: 20gFat: 12gSaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 30mgCalcium: 4mgIron: 10mg

Notes

For a twist, substitute scallops with shrimp or firm white fish. If you want a vegetarian version, replace scallops with tofu and omit fish sauce. For best results, ensure scallops are thoroughly dried before searing to achieve a perfect crust. The curry sauce can be made ahead of time and stored; sear scallops fresh for the best texture. Adjust spice levels by starting with less curry paste if you’re sensitive to heat. Enjoy cooking and impressing your loved ones with this delicious dish!
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