Thai Curried Shrimp and Scallops

Recipe by Silke 2
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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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