Scallop Curry
User Reviews
5
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Prep Time
10 mins
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Cook Time
26 mins
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Total Time
36 mins
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Servings
4
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Calories
521 kcal
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Course
Main Course
Scallop Curry
Description
The Scallop Curry recipe starts by gently sautéing onion, garlic, and ginger in vegetable oil until soft and fragrant. Red curry paste is added and cooked briefly to release its flavors before coconut milk is stirred in and simmered for 15 minutes to develop the base sauce. Frozen scallops, rinsed to remove excess salt and sea glaze, are added to the curry and cooked with the pot covered until most scallops open, indicating readiness.
The resulting curry has a creamy texture from the coconut milk and a complex flavor profile from the red curry paste’s spices, balanced with fresh herbs like basil and cilantro sprinkled on top. The scallops contribute a tender, slightly sweet seafood element complementing the rich sauce. The heat level can be adjusted by adding more curry paste to suit taste preferences.
This dish pairs well with steamed rice or flatbreads such as naan for soaking up the flavorful sauce. It makes a satisfying main course that combines seafood with traditional curry spices in a moderately spicy, aromatic preparation.
Properly rinsing the scallops before cooking is important to prevent the sauce from becoming too salty or diluted by excess water. Quick rinsing under cold water just before adding to the curry is recommended to maintain taste and texture.
Ingredients
- 1 tablespoon vegetable oil
- 1 c onion finely chopped
- 1 clove garlic minced
- 1 teaspoon ginger finely grated
- 2 tbsp red curry paste (Add up to 2 tablespoon more if you want this really spicy) I use Thai Kitchen brand curry paste.
- 800 mls coconut milk (2 cans) I use Thai Kitchen regular coconut milk
- 1 teaspoon lime juice (or to taste)
- 1 tablespoon sugar (or to taste)
- 1 teaspoon salt (or to taste) For authentic flavor, use fish sauce instead of salt.
- 8 c scallops frozen swimming, in shell
- ½ c basil
- ½ c cilantro
Instructions
- In a large pot or saucepan with lid, heat oil on medium heat. Add and saute onion, garlic and ginger until soft and fragrant.
- Add curry paste, stir and cook 2-3 more minutes, then add coconut milk and stir. Simmer on low for 15 minutes.
- Add rinsed frozen scallops. Stir and put lid on. Cook 5 minutes (until most scallops have opened).
- Sprinkle basil and cilantro over top and serve immediately with rice or naan bread.
Notes
- Rinse frozen scallops briefly under cold water just before cooking to remove sea water glaze without thawing them fully.
- Adjust red curry paste quantity to control spiciness to your preference.
- Serve immediately with rice or naan to enjoy warm and flavorful curry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Calories | 521kcal | 26% |
| Carbohydrates | 16g | 5% |
| Protein | 15g | 30% |
| Fat | 47g | 72% |
| Saturated Fat | 39g | 195% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 1020mg | 43% |
| Potassium | 547mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1522IU | 30% |
| Vitamin C | 7mg | 8% |
| Calcium | 86mg | 9% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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