Thai Green Curry with Scallops

A quick, aromatic Thai curry featuring homemade green paste, coconut milk, pea aubergines, and pan-seared hand-dived scallops.

Seafood Dairy Free Gluten Free Scallops Curry Thai

Estimated Nutrition

Calories

410.1

kcal / serving

1640.4 kcal total

Carbs

11.3g

per serving

45.3 g total

Fat

34g

per serving

136.1 g total

Protein

17.1g

per serving

68.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Palm Sugar

CondimentsSauces

tbsp

Thai Fish Sauce

Fruits

piece

Lime

Zest and juice only

Liquids

400

Coconut Milk

NutsSeeds

stalk

Lemongrass

Chopped

piece

Lime Leaf

Chopped

Galangal

Knob, fresh root ginger alternative

clove

Garlic

Peeled and chopped

tsp

Cumin

Ground

tsp

Coriander

Ground

0.5

tsp

Black Peppercorn

Crushed

tbsp

Coriander

Leaves, chopped

tbsp

Thai Basil

Torn

OilsFats

tbsp

Vegetable Oil

Seafood

piece

Scallop

Hand-dived, roe discarded

Vegetables

piece

Green Birds Eye Chilli

Seeds removed, chopped

piece

Banana Shallot

Chopped

tbsp

Coriander Root

125

Pea Aubergines

Method

Blend all paste ingredients in a blender until smooth.

Garnish with coriander and Thai basil.

Arrange scallops on plates and pour over the sauce.

Sear the scallops for two minutes on each side.

Heat remaining oil in a large frying pan until hot.

Add the coconut milk, pea aubergines, and lime juice to the wok.

Heat a wok and cook the paste in 15ml of oil for two minutes.