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Thai Scallop Curry

Thai Scallop Curry

Discover the magic of Thai Scallop Curry with tender scallops in a creamy, spicy sauce. Quick, flavorful, and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 450 g scallops
  • 3 units limes
  • 1 tablespoon lime zest
  • 1 tablespoon vegetable oil
  • 1 sweet onion onion (about 1 cup), chopped
  • 1 orange bell pepper bell pepper , chopped
  • 1 tablespoon ginger paste
  • 2 tablespoons fish sauce
  • 5 teaspoons Thai red curry paste
  • 2 tablespoons garlic-chili sauce
  • 1 can unsweetened coconut milk (avoid light versions)
  • to taste Salt and pepper
  • as needed Steamed jasmine rice
  • as needed Fresh cilantro and Thai basil for garnish
  • as needed Lime wedges for serving

Equipment

  • Large skillet or frying pan
  • Wooden spoon or spatula
  • Sharp knife
  • Cutting board
  • Measuring spoons

Method
 

  1. Pat the scallops dry with paper towels and season lightly with salt and pepper.
  2. Heat oil in a large skillet over medium heat, and sauté onions and bell peppers for about 5 minutes until translucent.
  3. Stir in ginger paste, fish sauce, curry paste, garlic-chili sauce, coconut milk, lime juice, and zest; let simmer for about 7 minutes.
  4. In a separate pan, sear the scallops for 1-2 minutes per side until golden brown.
  5. Spoon the curry onto steamed jasmine rice, top with scallops and garnish with cilantro, Thai basil, and lime wedges.

Nutrition

Calories: 250kcalCarbohydrates: 20gProtein: 20gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 8mg

Notes

For best results, use high-quality curry paste. Squeeze fresh lime juice right before serving to enhance flavor. Leftovers can be stored in an airtight container in the fridge for 3 days; reheat gently on the stovetop. Avoid microwaving to maintain texture. If freezing, leave out the scallops and store the sauce separately for up to 3 months. Thaw in the fridge before adding freshly cooked scallops.
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