Thai Red Curry Scallops

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: cream

Light coconut milk reduces calories while maintaining creaminess.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: store-bought curry powder

Homemade curry paste can be healthier with fresh ingredients.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a lower-sodium alternative.

scallops

🥗Healthier: shrimp

💰Cheaper: chicken

Shrimp and chicken are more affordable protein options.

Add oil to a hot pan.

Add chopped red bell pepper and onion to the pan.

Cook for about 3 minutes, stirring occasionally.

Add garlic to the pan (can be left whole for larger bites).

After about 3 minutes, move the garlic to the side to brown.

Add pineapple to the pan with the garlic.

Add scallops to the pan with the vegetables.

Cook for about 1 to 2 minutes, flipping scallops as needed.

Add coconut milk to the pan.

Add 2 tablespoons of red Thai curry paste to the coconut milk.

Add 2 tablespoons of fish sauce to the mixture.

Squeeze the juice of 2 limes into the pan.

Stir everything together and bring back to heat.

Cook for about 1 minute.

Mix 2 tablespoons of water with 1 tablespoon of cornstarch and add to the pan to thicken the sauce.

Serve over rice or ramen noodles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens