Scallops in Green Curry Sauce

Name: Scallops in Green Curry Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 teaspoons brown sugar; 4 Tbsps coconut cream; 237 milliliters coconut milk, left undisturbed for 3 hours; 1 teaspoon fish sauce, or to taste; 4 Tbsps green curry paste, or to taste; 1 leave Basil or kaffir lime to garnish; 1 teaspoons salt; 454 grams scallops; 2 Tbsps vegetable oil; 118 milliliters water

You can never have too many main course recipes, so give Scallops in Green Curry Sauce a try. One serving contains 320 calories, 16g of protein, and 26g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of fish sauce, curry paste, kaffir lime leaves, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the brown sugar you could follow this main course with the Brown-sugar Pound Cupcakes With Brown-butter Glaze as a dessert. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of Indian cuisine. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and pescatarian diet.

Instructions

Heat 1 tablespoon of the oil in a heavy pan.

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Cooking Oil

Equipment you will use

Frying Pan

Add the scallops and brown on one side, so that the other side is left uncooked.

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Scallops

Remove the scallops and set aside.

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Scallops

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.

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Coconut Cream

Coconut Milk

Cream

Sauce

Milk

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.

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Green Curry Paste

Coconut Cream

Coconut

Cream

Cooking Oil

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Frying Pan

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.

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Coconut Milk

Water

Add the salt, fish sauce, and sugar. Stir and bring to a simmer.

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Fish Sauce

Sugar

Salt

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.

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Pot

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.

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Fresh Basil

Scallops

Broth

Curry Powder

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Pot

Serve immediately.

Equipment

Frying Pan

Pot

Ingredients

Servings:

1teaspoons

brown sugar 4Tbsps

coconut cream 237milliliters

coconut milk, left undisturbed for 3 hours 1teaspoon

fish sauce, or to taste 4Tbsps

green curry paste, or to taste 1leave

Basil or kaffir lime to garnish 1teaspoons

salt 454grams

scallops 2Tbsps

vegetable oil 118milliliters

water

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops can be paired with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try Hindsight Wines Chardonnay. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 26 dollars per bottle.