Prep 15 mins
Cook 20 mins
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.
- 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
For the paste
- 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
- 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.