Scallops in Green Curry Sauce
The recipe Scallops in Green Curry Sauce is ready in about 45 minutes and is definitely a great gluten free, dairy free, fodmap friendly, and pescatarian option for lovers of Indian food. For $2.93 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 320 calories, 16g of protein, and 26g of fat. This recipe serves 4. It is brought to you by Serious Eats. Head to the store and pick up kaffir lime leaves, vegetable oil, salt, and a few other things to make it today. This recipe is liked by 505 foodies and cooks. It works well as a budget friendly main course. Overall, this recipe earns a solid spoonacular score of 53%. If you like this recipe, you might also like recipes such as Linguine with Shrimp and Scallops in Thai Green Curry Sauce, Linguine With Scallops and Shrimp in Thai Green Curry Sauce, and Thai Green Curry Turkey and Zucchini Meatloaf in a Coconut Milk Green Curry Sauce.
Servings: 4
Ingredients:
1/2 teaspoon brown sugar
4 tablespoons coconut cream
1 cup coconut milk, left undisturbed for 3 hours
1 to 2 teaspoons fish sauce, or to taste
4 to 5 tablespoons green curry paste, or to taste
Basil or kaffir lime leaves, to garnish
1/2 teaspoon salt
1 pound scallops
2 tablespoons vegetable oil
1/2 cup water
Equipment:
frying pan
pot
Cooking instruction summary:
Procedures 1 Heat 1 tablespoon of the oil in a heavy pan. Add the scallops and brown on one side, so that the other side is left uncooked. Remove the scallops and set aside. 2 To form the sauce: Open the can of coconut milk and skim off the top layer of thick cream, about 4 tablespoons worth. Stir the remaining milk to reincorporate the coconut cream. 3 Pour the oil into a large, nonstick lidded pan and set over medium heat. When the oil is hot but not smoking, add the coconut cream and the green curry paste. Stir the paste around until it is lightly browned and the oil has separated from the coconut in the cream. You have just cracked the coconut. 4 Add the liquids: the coconut milk and about 1/2 cup of water to thin it out. You can add more or less water, depending on your preference for the consistency. Add the salt, fish sauce, and sugar. Stir and bring to a simmer. 5 Cover the pot and simmer for another 5 minutes or so over low heat. This may all be done in advance and kept covered for 2 to 3 hours. 6 Add the scallops to the curry broth. Simmer briefly, about 10 to 20 seconds, until the scallops are just cooked through. Finely chop the kaffir or basil leaves, and add to the pot. Serve immediately.
Step by step:
1. 1
2. Heat 1 tablespoon of the oil in a heavy pan.
3. Add the scallops and brown on one side, so that the other side is left uncooked.
4. Remove the scallops and set aside.
5. 2
6. To form the sauce: Open the can of coconut milk and skim off the top layer of thick cream, about 4 tablespoons worth. Stir the remaining milk to reincorporate the coconut cream.
7. 3
8. Pour the oil into a large, nonstick lidded pan and set over medium heat. When the oil is hot but not smoking, add the coconut cream and the green curry paste. Stir the paste around until it is lightly browned and the oil has separated from the coconut in the cream. You have just cracked the coconut.
9. 4
10. Add the liquids: the coconut milk and about 1/2 cup of water to thin it out. You can add more or less water, depending on your preference for the consistency.
11. Add the salt, fish sauce, and sugar. Stir and bring to a simmer.
12. 5
13. Cover the pot and simmer for another 5 minutes or so over low heat. This may all be done in advance and kept covered for 2 to 3 hours.
14. 6
15. Add the scallops to the curry broth. Simmer briefly, about 10 to 20 seconds, until the scallops are just cooked through. Finely chop the kaffir or basil leaves, and add to the pot.
16. Serve immediately.
Nutrition Information:
covered percent of daily need
