A Thai recipe from ” Madhur Jaffrey’s Ultimate Curry Bible”.
Ingredients
- 400 ml can coconut milk left undisturbed for 3 hours or more
- 3 tbsps sunflower oil
- 5 tbsps green curry paste
- 1 1/2 tbsps fish sauce
- 1 tsp thick tamarind paste
- 1 tsp palm sugar or brown sugar
- 450 g scallops (without coral)
- 4 fresh kaffir lime leaves or a tsp julienned lemon rind
- 15-20 sweet basil leaves or ordinary basil leaves
Servings:
Instructions
- To make the sauce carefully open the can of coconut milk and remove 4 tbsps of the thick cream. Stir the remaining contents of the can well and set aside.
- Pour 2 tbsps oil into a large non stick frying pan and set over a medium heat. When the oil is hot add the coconut cream and the green curry paste. Stir and fry until the oil separates and the paste is lightly browned.
- Reduce the heat to low and add the fish sauce, tamarind, sugar, reserved coconut milk and 2 tbsps water. Stir and bring to a gentle simmer. Check the flavours adding more fish sauce, tamarind or sugar as needed.
- Just before serving pour the remaining oil into a separate large non stick pan and set on a medium high heat. When the oil is very hot add half the scallops in a single layer and let them brown slightly on one side. Turn over and brown the other side. Remove to a bowl and brown the remaining scallops the same way.
- Heat the sauce and add the scallops. Stir gently for 2-3 minutes or until just cooked through.
- Tear the lime leads or remove the central vein and shred, Scatter over the scallops together with the basil leaves to serve.
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