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Spicy Scallop Coconut Curry

Spicy Scallop Coconut Curry

Discover the magic of Spicy Scallop Coconut Curry: a creamy, zesty Thai-inspired dish ready in 30 minutes. Perfect for weeknights or impressing guests!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 450 g scallops
  • 2 limes (juice and zest)
  • 2 tablespoons coconut oil
  • 1 red onion, thinly sliced
  • 1 yellow bell pepper, cut into strips
  • 1 tablespoon freshly grated ginger
  • 1 clove garlic, minced
  • 1 tablespoon Thai red curry paste
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce (optional)
  • 1 can (400 ml) full-fat coconut milk
  • 1 tablespoon honey or palm sugar
  • to taste salt and black pepper
  • as desired cooked jasmine or basmati rice, for serving
  • for garnish fresh cilantro and Thai basil
  • optional sliced red chili for extra heat

Equipment

  • Large skillet or frying pan
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring spoons
  • Other necessary kitchen equipment

Method
 

  1. Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Pat the scallops dry and add them to the skillet, cooking for 1-2 minutes on each side until golden brown. Remove them and set aside.
  2. In the same skillet, add the remaining coconut oil and sauté the sliced red onion and yellow bell pepper for 3-4 minutes. Add garlic, ginger, and red curry paste, cooking for another minute until fragrant.
  3. Pour in the coconut milk, soy sauce, fish sauce (if using), honey, and lime juice. Stir and let it simmer for 5-7 minutes, adjusting seasoning with salt and pepper.
  4. Gently return the scallops to the skillet, soaking up the sauce for 1-2 minutes. Garnish with fresh cilantro, Thai basil, and sliced red chili. Serve over steamed jasmine rice with lime wedges.

Nutrition

Calories: 320kcalCarbohydrates: 18gProtein: 25gFat: 18gSaturated Fat: 15gCholesterol: 60mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 5gVitamin A: 5IUVitamin C: 20mgCalcium: 4mgIron: 10mg

Notes

Feel free to swap scallops with shrimp, tofu, or mushrooms for a vegetarian or seafood twist. Cooked scallops can be stored in an airtight container in the fridge for up to 3 days, and flavors will meld beautifully overnight. For a delightful crunch, toast some shredded coconut and sprinkle it over the top before serving. Adjust the curry paste to your desired spice level, starting with less if you're sensitive to heat. Enjoy your culinary adventure!
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