Thai Curried Shrimp and Scallops

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!

• Ready In: 30 mins
• Serves: 4

Ingredients

• Paste

•  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

• Dish

• 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

Directions

1. Using a food processor, puree the ginger and garlic.
2. Add in the rest of the sauce ingredients to form a relatively thick paste.
3. 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.
4. Heat the oil over high heat, and add the scallops and shrimp when the pan (or wok) is uniformly hot.
5. At the same time, boil some water for the noodles (or you can serve with rice if you want).
6. Stir the shrimp and scallops frequently for about 2 minutes, until slightly browned.
7. Add in the paste, and reduce heat slightly, coating the scallops and shrimp thoroughly.
8. After about 90 seconds, slowly stir in a can of coconut milk.
9. Reduce heat and simmer for a few minutes to reduce the liquid.
10. Serve over noodles or rice.