Thai Scallop & Shrimp Curry

Ingredients

  • 3 large limes
  • 1 tablespoon vegetable oil
  • 1 cup chopped shallots
  • 1 large red bell pepper, cut into 1/2- to 3/4-inch dice
  • 1 1/2 tablespoons minced peeled fresh ginger
  • 3 garlic cloves, minced
  • 2 tablespoons Thai red curry paste (such as Thai Kitchen brand)
  • 1 13 1/2- to 14-ounce can unsweetened coconut milk
  • 1 tablespoon fish sauce (such as nam pla or nuoc nam)
  • 16 to 18 oz. sea scallops
  • ¬†10 oz. peeled deveined uncooked large shrimp
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup chopped fresh basil
  • Salt & pepper
  • Cayenne pepper (if desired)

 

Finely grate enough peel from 2 limes to measure 11/2 teaspoons. Squeeze enough juice from 2 limes to measure 2 tablespoons. Cut third lime into wedges.

 

Heat vegetable oil in large saucepan over medium-high heat. Add chopped shallots, diced red bell pepper, and minced ginger and garlic; sauté until shallots are tender and peppers soften, about 5 minutes. Stir in curry paste, coconut milk, fish sauce, 11/2 teaspoons lime peel, and 2 tablespoons lime juice. Simmer gently, stirring often, about 5 minutes. Sprinkle scallops and shrimp with salt and pepper. In a separate skillet, sear the scallops on both sides and then add along with the shrimp to curry sauce. Return to very gentle simmer and cook just until scallops and shrimp are opaque in center, 5 to 6 minutes. Season to taste with salt and pepper and cayenne for a extra kick if you like. Gently stir in cilantro and basil; serve over basmati rice with lime wedges.

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