Thai Red Curry Sea Scallops with Coconut Milk and Fresh Herbs
Tender seared sea scallops swim in a rich, aromatic Thai red curry sauce made with coconut milk, palm sugar, and fish sauce. The dish balances sweet, salty, and spicy flavors while maintaining the scallops' delicate texture. Fresh cilantro and crispy scallion-chile garnish add brightness and crunch. This restaurant-quality seafood curry comes together quickly, making it perfect for elegant weeknight dinners or special occasions when served over fragrant jasmine rice.
Ingredients
- ⅓ cup vegetable oil
- 2 fresh Thai red chiles, thinly slicedred pepper flakes1 chile = 1/4 tsp flakes
less fresh heat
- 2 bunches green onions, white & green parts, thinly sliced, separated
- 2 ½ pounds large sea scallopsshrimp1:1 by weightadds shellfish
different texture and cook time
- 2 14-ounce cans best quality coconut milk, such as Mae Ploy
- 2 tablespoons Thai red curry paste
- 1 ½ tablespoons palm sugar or light brown sugar, or more to taste
- 3 tablespoons fish sauce, nam pla, or more to taste
- 2 tablespoons fresh lime juice, or more to taste
- 1 cup fresh cilantro leaves
- steamed jasmine rice, to serve
Instructions
- 1
Heat oil in nonstick skillet over moderately high heat until hot but not smoking
- 2
Saute chile and white parts of scallions until lightly golden
- 3
Transfer chile mixture to paper towels to drain and set aside
- 4
Pat scallops dry and season with salt
- 5
Heat remaining oil in same skillet over moderately high heat
- 6
Saute scallops in batches until light golden on each side for about 2 minutes per side
- 7
Transfer scallops with juices to bowl and set aside
- 8
Add curry paste to skillet and saute for 30 seconds
- 9
Add coconut milk gradually until well incorporated
- 10
Mix remaining curry paste with coconut milk mixture if more heat desired
- 11
Stir in palm sugar, fish sauce and lime juice
- 12
Simmer until slightly thickened for approximately 5 minutes
- 13
Add scallops with liquid to sauce and heat to quick simmer
- 14
Reduce heat and simmer for 1-2 minutes to reheat scallops
- 15
Remove scallops to heated bowl and pour sauce over
- 16
Sprinkle with scallion-chile mixture and cilantro
- 17
Serve over steamed jasmine rice
Tips
Pat scallops completely dry before searing to achieve a proper golden crust and prevent steaming.
Cook scallops in batches to avoid overcrowding which leads to steaming instead of searing.
Taste and adjust curry paste, palm sugar, fish sauce and lime juice to balance sweet, salty and spicy flavors.
Good to Know
Refrigerate leftover curry for up to 2 days. Reheat gently to avoid overcooking scallops.
Prepare curry sauce up to 1 day ahead. Sear scallops just before serving for best texture.
Serve immediately over steamed jasmine rice with fresh herbs and lime wedges.
Common Mistakes
Avoid overcrowding scallops to prevent steaming instead of searing
Do not overcook scallops in final simmer to maintain tender texture
Taste sauce before adding scallops to adjust seasoning properly
Substitutions
FAQ
Can I use frozen scallops for this recipe?
Yes, thaw completely and pat very dry before cooking. Frozen scallops may release more moisture during cooking.
How long will leftover curry keep in the refrigerator?
Store covered for up to 2 days. Reheat gently over low heat to prevent overcooking the scallops.
Can I make this curry less spicy for sensitive palates?
Start with 1 tablespoon curry paste and add more gradually. Omit fresh chiles or substitute with sweet bell peppers.