by epicureanodyssey
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Expand1/3 cup vegetable oil Ask a question about this ingredient
2 fresh Thai red chiles, thinly sliced Ask a question about this ingredient
2 bunches green onions, white & green parts, thinly sliced, separated Ask a question about this ingredient
2 1/2 pounds large sea scallops Ask a question about this ingredient
2 14-ounce cans best quality coconut milk, such as Mae Ploy Ask a question about this ingredient
2 tablespoons Thai red curry paste Ask a question about this ingredient
1 1/2 tablespoon palm sugar or light brown sugar, or more to taste Ask a question about this ingredient
3 tablespoons fish sauce (nam pla), or more to taste Ask a question about this ingredient
2 tablespoons fresh lime juice, or more to taste Ask a question about this ingredient
1 cup fresh cilantro leaves Ask a question about this ingredient
steamed jasmine rice, to serve Ask a question about this ingredient
Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot, but not smoking. Saute' chile and white parts of scallions, stirring occasionally, until lightly golden. Transfer with a slotted spoon to paper towels to drain. Set aside.
Ask a question about this stepPat scallops dry and season with salt. Heat remaining oil in the same skillet over moderately high heat until hot but not smoking. Cooking in batches, so as not to crowd, saute' scallops until light golden, about 2 minutes on each side (scallops will be ALMOST cooked through). Transfer to a bowl with any juices that may have accumulated and set aside.
Ask a question about this stepAdd 1 1/2 tablespoons curry paste, stirring, and saute' for 30 seconds. Add the coconut milk 1/4 cup at a time until well incorporated. Taste, then mix the remaining 1/2 tablespoon curry paste with a little of the coconut milk mixture in a small bowl, and add if you'd like a little more heat. Stir in the palm sugar, fish sauce and lime juice to the skillet and simmer until slightly thickened, stirring occasionally, approximately 5 minutes. Taste sauce and correct seasoning with .
Ask a question about this stepAdd the scallops with their liquid to the sauce and heat to a quick simmer. Reduce heat and simmer for approximately 1-2 minutes just to reheat the scallops, being careful not to overcook.
Ask a question about this stepTo serve, remove scallops to a wide heated bowl and pour sauce over scallops. Sprinkle with scallion greens/red chile mixture and cilantro. Serve over steamed Jasmine rice.
Ask a question about this stepbeautiful photo and delicious looking recipe. i always love asian-inspired seafood!
I am an avid fan of World Food, so you will typically find my recipes have an ethnic twist. Thanks, "student epicure". My web site is full of world recipes.
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
I made this the other night... YUM! I used 2lbs of farmed bay scallops instead of sea scallops and used a bit more of the red curry paste than called for (2.5T). Served over steamed Japanese rice.