Thai Red Curry
A few nights ago, I attempted to make some grilled scallops. They really didn’t turn out. The marinade was just not enough, and all you tasted was scallops. So the next night, when I was putting together some Thai red curry, I thought, “Why not throw in these leftover scallops? I bet it would be delicious.” And oh my goodness was it ever!
This recipe is very simple and quick to put together. It would taste equally delicious with shrimp or other firm fish or even cubed, firm tofu. Also, feel free to play around with the vegetables listed, using thinly sliced carrots, green beans, shredded cabbage, etc.
The amount of Thai curry paste you use will depend entirely on the brand you buy. My original recipe called for 1 1/2 tbsp of curry paste, but has now been scaled down to 2 teaspoons because the brand I am buying is much spicier. Just taste and adjust accordingly!
2 tbsp canola or peanut oil
1 medium onion, chopped
2 cloves garlic, minced
2 tsp Thai red curry paste
1 (400 ml) can coconut milk
1 cup chicken or vegetable stock
1/4 cup fish sauce
1 tbsp brown sugar, packed
1/2 tsp salt
2 potatoes, cubed
1 zucchini, halved lengthwise and thinly sliced
1 red pepper, julienned
1/2 cup snow or sugar snap peas, halved
1 pineapple, cored and cubed
2 cooked chicken breasts, cubed (or substitute with 3 cups shrimp, firm fish or cubed, firm tofu)
5 large scallops, cooked and cubed (optional)
2 tbsp cornstarch
2 tbsp cold water
2 tbsp lemon juice
4 large fresh basil leaves, finely sliced
1. Heat the oil in a large saucepan over medium heat and cook the onion for 5 minutes, or until translucent, stirring occasionally.
2. Add the curry paste and garlic and cook, stirring, for one minute.
3. Add the coconut milk, stock, fish sauce, sugar and salt. Increase heat and bring to a boil.
4. Reduce heat to medium, add potatoes. Cover and simmer for 10-15 minutes or until almost cooked through.
5. Add red pepper, zucchini, peas, pineapple and chicken. Cover and simmer for 10 minutes.
6. Add scallops and simmer for 1-2 minutes until just heated through.
7. Mix the cornstarch with the water until it forms a paste. Add to curry mixture, stirring continuously until it thickens.
8. Stir in lemon juice and basil. Serve over jasmine rice.
Yield: 6 servings.