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Thai Green Curry with Scallops

A quick, aromatic Thai curry featuring homemade green paste, coconut milk, pea aubergines, and pan-seared hand-dived scallops.

SeafoodDairy FreeGluten FreeScallopsCurryThai

Estimated Nutrition

Per Serving Total
Calories 410.1 kcals 1640.4 kcals
Carbohydrates 11.3 grams 45.3 grams
Fat 34 grams 136.1 grams
Protein 17.1 grams 68.2 grams
Cook Time
10 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
1
tsp
Palm Sugar
CondimentsSauces
2
tbsp
Thai Fish Sauce
Fruits
1
piece
Lime
Zest and juice only
2
piece
Limes
Juice only
Liquids
400
ml
Coconut Milk
NutsSeeds
3
stalk
Lemongrass
Chopped
4
piece
Lime Leaves
Chopped
2
cm
Galangal
Knob, fresh root ginger alternative
2
clove
Garlic
Peeled and chopped
1
tsp
Cumin
Ground
1
tsp
Coriander
Ground
0.5
tsp
Black Peppercorns
Crushed
2
tbsp
Coriander
Leaves, chopped
2
tbsp
Thai Basil
Torn
OilsFats
2
tbsp
Vegetable Oil
Seafood
12
piece
Scallops
Hand-dived, roe discarded
Vegetables
4
piece
Green Bird's-Eye Chillies
Seeds removed, chopped
1
piece
Banana Shallot
Chopped
4
tbsp
Coriander Root
125
g
Pea Aubergines

Steps

  • Blend all paste ingredients in a blender until smooth.
  • Heat a wok and cook the paste in 15ml of oil for two minutes.
  • Add the coconut milk, pea aubergines, and lime juice to the wok.
  • Heat remaining oil in a large frying pan until hot.
  • Sear the scallops for two minutes on each side.
  • Arrange scallops on plates and pour over the sauce.
  • Garnish with coriander and Thai basil.