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I didn't have any green or red curry paste as a base, so I had to improvise and came up with this, it might have just been a one-hit-wonder, as I haven't made this dish again and am drawing the spices from memory, so just sample the paste and if it tastes about right, go with it!
- gingerroot, peeled (about 2-3-inch)
- 2 teaspoons garlic (minced from a jar is fine)
- 2 teaspoons honey
- 2 teaspoons chili powder
- 1 1⁄2 teaspoons turmeric
- 2 tablespoons fresh cilantro
- 2 tablespoons desiccated sweetened coconut
- 3 teaspoons hot madras curry (McCormicks)
- 1 teaspoon salt
- 2 tablespoons fish sauce
- 3 teaspoons lime juice
- 2 tablespoons vegetable oil (or peanut oil)
- 1 lb shrimp
- 1 lb scallops
- 1 (14 ounce) can coconut milk
- 150 g rice or 150 g bean noodles
- Using a food processor, puree the ginger and garlic.
- Add in the rest of the sauce ingredients to form a relatively thick paste.
- It's best to refrigerate the paste for a few hours to let the flavors inter-mingle, but if you have to use it right away, than do so.
- Heat the oil over high heat, and add the scallops and shrimp when the pan (or wok) is uniformly hot.
- At the same time, boil some water for the noodles (or you can serve with rice if you want).
- Stir the shrimp and scallops frequently for about 2 minutes, until slightly browned.
- Add in the paste, and reduce heat slightly, coating the scallops and shrimp thoroughly.
- After about 90 seconds, slowly stir in a can of coconut milk.
- Reduce heat and simmer for a few minutes to reduce the liquid.
- Serve over noodles or rice.