Silke #2's Note:
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!
My Private Note
Units: US | Metric
- 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
- 1Using a food processor, puree the ginger and garlic.
- 2Add in the rest of the sauce ingredients to form a relatively thick paste.
- 3It'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.
- 4Heat the oil over high heat, and add the scallops and shrimp when the pan (or wok) is uniformly hot.
- 5At the same time, boil some water for the noodles (or you can serve with rice if you want).
- 6Stir the shrimp and scallops frequently for about 2 minutes, until slightly browned.
- 7Add in the paste, and reduce heat slightly, coating the scallops and shrimp thoroughly.
- 8After about 90 seconds, slowly stir in a can of coconut milk.
- 9Reduce heat and simmer for a few minutes to reduce the liquid.
- 10Serve over noodles or rice.
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Nutritional Facts for Thai Curried Shrimp and Scallops
Serving Size: 1 (432 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 946.9
- Calories from Fat 250
- Total Fat 27.8 g
- Saturated Fat 18.1 g
- Cholesterol 266.2 mg
- Sodium 2875.7 mg
- Total Carbohydrate 125.9 g
- Dietary Fiber 2.7 g
- Sugars 57.7 g
- Protein 46.6 g