Red Curry Of Scallops Recipes

RED CURRY OF SCALLOPS

This is a lovely curry from Australian chef David Thompson. If you can't get scallops, other seafoods are easily substituted. Try mussels, clams, prawns or even a fish such as salmon.

Provided by Sackville

Categories Curries

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 17

Red Curry of Scallops image

Steps:

First make the paste, using the listed ingredients.
The traditional way to do this is to add individual ingredients in a certain order (from the hardest and driest to the softest and wettest), with each being reduced to a pulp before the next is added.
A pestle and mortar is the ideal tool for this.
When the paste is made, crack the coconut cream over medium heat, add 3 tablespoons of the paste and fry, stirring regularly, for at least 5 minutes and until fragrant.
Season with sugar and fish sauce.
Add coconut milk and simmer until reduced.
Add scallops and half the kaffir lime leaves, simmering until the scallops are just cooked.
Check the seasoning, then arrange the scallops on a plate.
Drizzle over the coconut cream, sprinkle with the remaining lime leaves, red chilli and coriander.

Nutrition Facts : Calories 1432.7, Fat 73.3, SaturatedFat 67.3, Cholesterol 8.6, Sodium 1772.4, Carbohydrate 190.7, Fiber 3.1, Sugar 166.7, Protein 15.2

Ingredients

2 cups coconut cream
1 tablespoon palm sugar
2 tablespoons fish sauce
1 cup coconut milk or 1 cup stock
12 -16 small scallops, cleaned
4 kaffir lime leaves, shredded
1 little red chile, julienned
1/2 cup coriander leaves
5 -8 long dried red chilies, soaked and drained
1 pinch salt
5 slices galangal or 5 slices ginger
3 tablespoons chopped lemongrass
4 tablespoons chopped garlic
3 tablespoons sliced red shallots
1 tablespoon coriander, chopped
10 white peppercorns
1 1/2 teaspoons shrimp paste

RED CURRY SCALLOPS WITH PINEAPPLE

Pineapple blends deliciously with Red Curry Base and the scallops. This is delicious served over cooked basmati or jasmine rice, with creamed spinach or string beans with shallots.

Provided by Manami

Categories Pineapple

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Red Curry Scallops With Pineapple image

Steps:

In a large skillet over medium heat, combine red curry paste with coconut milk.
Simmer until an oil forms on surface.
Stir in fish sauce, sugar, lemon juice and vinegar.
Bring to a boil.
Simmer for 2 minutes.
Add scallops and pineapple.
Simmer until scallops are cooked, about 3-5 minutes.
Serve hot over cooked jasmine or basmati rice, and creamed spinach or string beans with shallots.
Enjoy!

Nutrition Facts : Calories 302.6, Fat 1.8, SaturatedFat 0.2, Cholesterol 75, Sodium 1062.9, Carbohydrate 31.2, Fiber 1, Sugar 23.4, Protein 39.1

Ingredients

2 tablespoons red curry paste (use A taste of Thai)
1/4 cup lemon juice
14 ounces light coconut milk (use Taste of Thai)
1/4 cup white vinegar
2 tablespoons fish sauce (use Taste of Thai)
16 ounces pineapple chunks, drained
2 tablespoons sugar
2 lbs sea scallops or 2 lbs bay scallops

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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 3 limes, and lime zest. Season with salt and pepper to taste.

Red Curry Of Scallops Recipes

RED CURRY OF SCALLOPS

This is a lovely curry from Australian chef David Thompson. If you can't get scallops, other seafoods are easily substituted. Try mussels, clams, prawns or even a fish such as salmon.

RED CURRY SCALLOPS WITH PINEAPPLE

Pineapple blends deliciously with Red Curry Base and the scallops. This is delicious served over cooked basmati or jasmine rice, with creamed spinach or string beans with shallots.

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