Scallops curry picture

Scallops Curry


Ingredients for 2 portions:

10 medium or large scallops,
2 tablespoons green curry,
1/2 small onion, diced,
1 cup coconut milk,
1 cup of broccoli,
1/2 bell pepper, sliced or diced,
1 tomato cut to wedges,
2 garlic cloves, chopped,
1 teaspoon of chopped cilantro,
1 cup white rice,
2 tablespoons coconut oil.


1. Heat the coconut oil in a large pan and saute all the vegetables, except the tomatoes, for 5 minutes.

2. Add the tomatoes and the scallops and saute for 5 minutes more.

3. Deglaze with the coconut milk and add the green curry paste.

4. Cook until the scallops are ready, usually about 10 minutes or less.

5. Add the fresh cilantro last. In the meantime you should have the rice ready.

6. Start cooking the rice with 300 ml. of cold water over low heat without lifting the lid or stirring.

7. When all the water is absorbed let the rice stand for about 10 minutes before serving.

8. Serve the scallops curry over the white rice in 2 plates.


Usually the green curry paste is salty enough, but if you need you can add some salt to the dish.

Also, one thing you should know is that the green curry is usually very spicy, so you could use less of it if desired.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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