Thai Curry with Scallops

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This Thai red curry is one of our favorite recipes because it’s a super flavorful way to enjoy some seafood.

We had these big beautiful scallops in the freezer from a shipment from Omaha Steaks (yes the carry seafood) and we decided to defrost them for a Monday night meal.

At first we thought about making a scallop ceviche, but we wanted something more substantial.

Then we thought about whipping up some homemade pasta with the pasta maker we’ve been obsessing over since Christmas.

Scallop carbonara just felt too heavy for the heat.

Philips Pasta and Noodle Maker with 4 Interchangeable Pasta Shape Plates – HR2357/05

 

Finally, the craving struck us. THAI!

We thought we had everything we needed to make this seafood Thai curry, only to find out we ran out of red curry paste.

You know when you have a serious craving and nothing, and we mean NOTHING, is going to get in your way?

That was us. We ran to the market just to pick up curry paste because we wanted homemade Thai food, and nothing else would do.

This recipe knocked our socks off.

After posting it on our instagram stories, so many of you were begging for the recipe.

This coconut curry recipe was made with scallops, but would also be amazing with shrimp or fish.

In fact, we have an amazing filet of Chilean seabass at home and we will be making this recipe with a seabass substitute for lunch!

This Thai curry has rich coconut flavors and lots of lime.

It reminds us a lot of our favorite Thai soup, Tom Kaa Gai.

We learned to cook Thai food while traveling across Thailand a few years ago. If you’re interested in Thai culture, make sure you read about our adventures!

We can’t wait to go back to Thailand. In the meantime, this Thai seafood coconut curry recipe will have to suffice. We know you’ll love this recipe as much as we do!

Thai Curry with Scallop Recipe

ingredients:

• 1 pound of sea scallops

• 1-2 limes

• 1 tablespoon lime zest

• 1 tablespoon vegetable oil

• 1 cup sweet onion, chopped

• 1 orange bell pepper, chopped

• 1 tablespoon ginger paste

• 2 tablespoons fish sauce

• 5 teaspoons Thai red curry paste

• 2 tablespoons chili garlic sauce

• 1 can unsweetened coconut milk (not lite)

• Salt and pepper

• Steamed jasmine rice

• Fresh cilantro, for garnish

• Fresh Thai basil, for garnish

• Lime wedges, for garnish

One option for this recipe is to start with a sous vide your scallops. You can check this recipe on how to sous vide scallops.

If you’re not going to sous vide them, skip this step and just ensure that you fully cook your scallops when searing them later in the recipe.

Add oil to a skillet and saute the onions and peppers for about 5 minutes or until the onions are translucent.

Add in ginger paste, fish sauce, curry paste, chili garlic sauce, coconut milk, juice of 1 lime, and lime zest. Season with salt and pepper to taste.

Simmer for about 7 minutes. In a separate pan, sear your sous vide scallop for 1-2 minutes until a nice golden sear emerges. We’ve learned to only sear one side of the scallop from our gourmet dinner at our favorite restaurant, Travail.

In a bowl, spoon the curry over a bed of jasmine rice and top with the scallops. Garnish with fresh herbs and lime wedges. If you’d like more lime squeeze on top.

Continue to Content

Thai Curry Scallops

Yield: 4

Cook Time: 20 minutes

Total Time: 20 minutes

Tender scallops are complemented with big, bold Thai flavors!

Print

Ingredients

• 1 pound of sea scallops
• 3 limes
• 1 tablespoon lime zest
• 1 tablespoon vegetable oil
• 1 cup sweet onion, chopped
• 1 orange bell pepper, chopped
• 1 tablespoon ginger paste
• 2 tablespoons fish sauce
• 5 teaspoons Thai red curry paste
• 2 tablespoons chili garlic sauce
• 1 can unsweetened coconut milk (not lite)
• Salt and pepper
• Steamed jasmine rice
• Fresh cilantro, for garnish
• Fresh Thai basil, for garnish
• Lime wedges, for garnish

Instructions

1. One option for this recipe is to start with a sous vide your scallops. You can check this recipe on how to sous vide scallops.
2. If you’re not going to sous vide them, skip this step and just ensure that you fully cook your scallops when searing them later in the recipe.
3. Add oil to a skillet and saute the onions and peppers for about 5 minutes or until the onions are translucent.
4. Add in ginger paste, fish sauce, curry paste, chili garlic sauce, coconut milk, juice of 3 limes, and lime zest. Season with salt and pepper to taste.
5. Simmer for about 7 minutes. In a separate pan, sear your sous vide scallop for 1-2 minutes until a nice golden sear emerges.
6. In a bowl, spoon the curry over a bed of jasmine rice and top with the scallops.
7. Garnish with fresh herbs and lime wedges.

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