Scallop Red Curry
Preperation time 30 Minutes
The sweetness of coconut milk tames the heat of this quick curry,
but it remains a dish for fans of fiery food. You can of course reduce the heat by using fewer chiles.
Serve with steamed Thai Hom Mali Jasmine rice or rice noodles (thin mie).
1 large onion
3 large shallots
8 - 10 garlic cloves
1 stalk of lemongrass, sliced, and minced
20 to 25 dried red chiles
1 tablespoon neutral oil, like corn, rice bran or grapeseed
1 tablespoon curry powder, preferably homemade
2 tablespoons red curry paste, preferably homemade
3 cups coconut milk, homemade or canned (about two 13-ounce cans)
1 1/2 to 2 pounds sea scallops (diver are my favourite)remove side muscle
Fish Sauce to taste
1/4 cup fresh lime juice
Chopped fresh cilantro leaves for garnish
Remove the outer leaves of lemongrass, trim top stalk and bottom hard portion. Slice the tender portion, then mince.
Combine the onions, shallots, garlic, minced lemongrass, and two or more of the chiles in a food processor (the more chiles you grind, the hotter the dish; the remaining chiles are primarily for appearance). Process until ground or place ingredients in mortor and pestle and pound until a smooth consistency. This method results in greater flavour.
Heat wok over medium flame, add oil. Add the onion-shallot mixture and the curry powder and paste, cook stirring, until it begins to brown, 5 to 10
minutes. Add the coconut milk and remaining chiles, bring to a gentle boil, add the shrimp.
Adjust the heat so the mixture simmers and cook until the scallops are barely cooked, 3 to 6 minutes. Taste and add fish sauce to taste, add lime lime juice. Taste and adjust according to your taste.
Garnish and serve with steamed Jasmine rice.
You can make this curry paste and refrigerator a day or so before making the rest of the dish. Ten you just heat, add the coconut milk and prawn/shrimp for a very quick meal.
Note: If using small Bay Scallops reduce cooking time
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