Red Curry Scallops and Green Beans

Ingredients

  • 1 Tbsp. vegetable oil
  • 2 tsp. canola or vegetable oil
  • 1 Tbsp. Thai red curry paste
  • 2 c. green beans, trimmed and cut into bite-size pieces
  • 1 carrot, cut into bite-size pieces
  • 12 oz. unsweetened coconut cream
  • 1½ tsp. fish sauce
  • 1½ tsp. sugar
  • 1 small red bell pepper, thinly sliced
  • 1 kaffir lime leaf, thinly sliced, divided
  • 8 – 10 scallops
  • Garnishes: finishing salt and fresh lime wedges

Preparation Instructions

  1. Heat a heavy-bottom pan over medium high heat.

  2. Add 1 tablespoon oil and curry paste; cook, stirring occasionally, until fragrant and toasted, being careful not to burn. Add green beans and carrot; stir and cook 1 to 2 minutes, reducing heat if paste starts to burn.

  3. Add coconut cream, fish sauce, sugar, red bell pepper, and half of kaffir lime leaves; stir and cook 1 minute.

  4. Pat scallops dry with paper towels.

  5. Heat remaining 2 teaspoons oil in a large skillet until hot.

  6. Add scallops in a single layer (don’t overcrowd the pan) and let sear until golden brown on one side (about 1 ½ minutes).

  7. Turn and place uncooked side in the curry sauce and finish cooking, 1 minute.

  8. Garnish with remaining kaffir lime leaves, finishing salt, and lime wedges, if desired. Serve with jasmine rice.

  Recipe by   Recipe by the Navachai Family, Lemongrass, Fairbanks, via  Edible NE Florida .

Recipe by Recipe by the Navachai Family, Lemongrass, Fairbanks, via Edible NE Florida.