Red Curry of Scallops

Recipe by Sackville
READY IN: 35mins




  • 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.