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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
Calories
410.1
kcal / serving
1640.4 kcal total
Carbs
11.3g
per serving
45.3 g total
Fat
34g
per serving
136.1 g total
Protein
17.1g
per serving
68.2 g total
Cook Time
10
minutes
Serves
4
people
Dietary
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

Method

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