Creamy Coconut Curry Sauce with Seared Sea Scallops
If you love the warm, fragrant flavors of Thai takeout, you’ll be thrilled to learn how easy it is to recreate them at home! This Thai red curry with scallops and string beans is a game-changer—bursting with bold flavors, perfectly seared scallops, and a luscious, creamy coconut sauce. Served over fluffy coconut rice, this dish is a guaranteed weeknight favorite.
Why You’ll Love This Recipe
- Big, bold flavors: Thai red curry paste, fresh ginger, garlic, fish sauce, and a medley of fresh herbs creates a deeply aromatic and well-balanced curry.
- Perfectly seared scallops: The sweet, buttery scallops contrast beautifully with the rice and spicy coconut curry sauce.
- One-pan wonder: Other than cooking the scallops separately, the entire dish comes together in a single pan.
- Aromatic coconut rice: Creamy fragrant coconut rice soaks up every last drop of that flavorful sauce.
It’s an incredible combination of creamy, crunchy, sweet, spicy, acidic, and umami-packed ingredients that makes every bite perfection!
If you love these flavors together, consider trying more Asian-inspired recipes, like my salmon in coconut curry, these juicy Thai turkey meatballs, or this vegetarian red curry with mushrooms and white beans. Or check out all of my easy, homemade dinner recipes for more weeknight inspiration!
What You’ll Need
- Dry sea scallops: Whatever you do, don’t buy wet scallops! They’ll never sear properly.
- String beans: I prefer the French haricots verts (for texture and taste), but any type of bean will work!
- Coconut milk: You can use light coconut milk, but we recommend sticking with full fat coconut milk. Love that creamy curry sauce!
- Thai red curry paste: The not-so-secret ingredient that gives this sauce tons of flavor with minimal effort! My favorite brand is Thai Kitchen.
- Brown sugar: For sweetness and to counter the funkiness of the fish sauce.
- Fish sauce: Don’t hate on fish sauce! It’ll add that umami flavor that works so well in Asian recipes.
- Garlic: Because, always.
- Ginger paste:Or fresh grated ginger root.
- Soy sauce: Go light on the kosher salt because soy sauce adds a salty flavor and a deep, rich color.
- Rice wine vinegar
- Sesame oil: Toasty, nutty and so delicious!
- Lime juice: Do not leave out! You need the acid from fresh lime juice.
- Garnish with fresh basil, cilantro, scallions, and crushed peanuts.
As with all my Thai curry recipes, I recommend serving this over steamed Jasmine rice. The only difference in my version is that I’m cooking the milk in coconut milk. So creamy!
Directions
Full ingredient quantities and instructions can be found in the recipe card below.
- Make the coconut rice. Rinse rice under cool water, then place in a saucepan with coconut milk. Bring to a boil, reduce heat, cover, then simmer for 20 minutes.
- Cook the string beans. Heat oil in a large skillet. Add string beans, then cook a few minutes until blistered. Stir in garlic and ginger, then deglaze with soy sauce, rice wine vinegar, and sesame oil, scraping up any browned bits.
- Make the curry sauce. Stir in coconut milk, red curry paste, brown sugar, and fish sauce. Squeeze in fresh lime juice. Simmer while you cook the scallops.
- Sear the scallops. Pat the scallops dry with paper towels — this is key for a golden-brown crust. Heat neutral oil in a pan over medium-high heat. When hot, sear the scallops for ~2 minutes per side, until deeply golden and just opaque in the center.
- Assemble and serve! Spoon the creamy red curry sauce and string beans over the coconut rice. Top with seared scallops, then garnish with fresh herbs and peanuts. Enjoy!
Make-Ahead & Store
The red curry sauce can be made up to 3 days in advance and stored in the fridge. Any leftovers should be kept in an airtight container and used within 3 days. Warm gently on a stove over medium-low heat to reheat. You can add a splash of coconut milk if needed.
The curry sauce will freeze for up to 3 months. However, scallops are best enjoyed fresh.
Expert Tips!
- Dry scallops thoroughly! Place scallops on a paper towel lined plate to dry and absorb any excess water for 15 minutes, turning once halfway through. It’s the only way to achieve perfect pan seared sea scallops.
- Use store-bought red curry paste: It’s an easy shortcut to deep, complex flavors without the hassle.
- Adjust spice level by moderating how much curry paste is used.
- Add more veggies: Bulk it up with spinach, steamed broccoli, or blistered shishito peppers.
The Different Curry Pastes Explained
The main difference between different curry pastes are the types of chilies used in each.
- Red curry paste (Nam Phrik Kaeng Phet) uses dried red peppers and has a bold, spicy flavor.
- Green curry paste (Nam Phrik Kaeng Khiao Wan) uses fresh green chilies. It’s bright, vibrant, and very hot.
- Yellow curry paste (Nam Phrik Kaeng Kari) tends to be the sweetest.
Green curry paste tends to be the spiciest of the three, thanks in part to the fresh, fiery green chilies. Red curry paste is somewhere in the middle, but still packs some heat, while yellow curry paste is the most mild of the three.
Variations & Substitutions
- Swap the scallops for shrimp, chicken, tofu, or even thin slices of beef.
- Make it vegetarian: Substitute fish sauce with soy sauce and use crispy tofu in place of seafood.
- As mentioned above, you can absolutely experiment with other types of curry paste!
While takeout is only ever a call away, I can’t help but favor the clean, simple ingredients in this easy red curry sauce. You’ll be surprised by how much depth of flavor can be built in such a short amount of time!
If you make this Thai Curry with Scallops recipe, please let me know by leaving a rating and review below!
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For more Asian-inspired meals, check out the following:
- Better than takeout spicy ramen noodles!
- Ahi tuna poké bowls
- Soy sauce marinated 7 minute eggs with sticky rice
- Spicy crab salad
- Miso-marinated salmon noodle bowls
- Easy seared sea scallops
Tell Us What You Think!
If you make this recipe, don’t forget to leave a review and rating—we value your feedback and it helps us keep creating (and sharing!) free recipes. Your support means the world!
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Simple Thai Curry with Scallops and String Beans
Equipment
Ingredients
For the coconut rice
- 1 cup jasmine rice
- 1 (13.5 oz) can coconut milk
For the seared scallops
- 1-1¼ lb sea scallops, about 16 scallops, depending on size
- 3 Tbsp canola, vegetable, or grapeseed oil
- Kosher salt
For the coconut curry sauce
- 4 Tbsp canola or vegetable oil, divided
- 1 lb string beans, or haricot verts, ends trimmed, cut into 2" pieces
- 2 cloves garlic, minced
- 1 tsp ginger paste
- 2 Tbsp soy sauce, low-sodium
- 2 Tbsp rice wine vinegar
- 1 Tbsp sesame oil
- 1 (13.5 oz) can coconut milk
- 2 Tbsp red curry paste
- 1 Tbsp brown sugar
- 3 Tbsp fish sauce
- 2 Tbsp fresh lime juice, plus 1 lime cut into wedges for serving
- Fresh basil, for garnish
- Fresh cilantro, for garnish
- 4 scallions, thinly sliced, for garnish
- ¼ cup peanuts, crushed, for garnish
Instructions
- Rinse the rice. Rinse rice in a colander under cool water until water runs clear, about 30-60 seconds.
- Cook the rice. Combine rinsed rice and 1 can coconut milk in a medium sauce pan. Bring to a boil, reduce heat to a simmer, then cover and cook 20 minutes. Set aside. For rice cooker instructions, see below.
- Dry the sea scallops. Meanwhile, sprinkle scallops generously with Kosher salt on both sides, then place on a paper towel lined plate to dry for 15 minutes. Gently pat scallops dry on both sides, then season again lightly with ½ tsp Kosher salt.
- Start the coconut curry sauce. In a large sauté pan or wok, heat 2 Tbsp canola oil over high heat. Add string beans and cook, stirring often, 4-5 minutes or until blistered and beginning to brown on all sides. Add 2 cloves minced garlic and 1 tsp ginger paste then cook 1 minute more. Deglaze the pan with 2 Tbsp soy sauce, 2 Tbsp rice wine vinegar, and 1 Tbsp sesame oil, scraping the bottom of the pan to release any brown bits.
- Finish the sauce. Pour in remaining 1 can of coconut milk, then add 2 Tbsp red curry paste, 1 Tbsp brown sugar, and 3 Tbsp fish sauce, using the back of a spatula to throughly incorporate into the sauce. Add fresh lime juice, stir to combine, then taste and adjust seasonings as necessary, adding more soy sauce or salt as needed. Reduce heat to a simmer while you cook the scallops.
- Cook the scallops. Heat a large griddle, grill pan, or heavy bottomed skillet over high heat. Heat 3 Tbsp canola oil, then add scallops to the pan, being careful they do not touch. Cook for 1 minute per side, then remove.
- Garnish, then serve! Spoon Thai curry sauce and string beans over coconut rice. Place 3-4 scallops on each bowl, then garnish with fresh basil, cilantro, scallions, and crushed peanuts. Serve with lime wedges on the side.
Notes
- Nutrition facts factor in all ingredients shown above, including rice.
- To make rice in a rice cooker: combine rinsed rice and coconut milk in the bowl of a rice cooker. Seal lid, then select ‘quick cook’ and press start. Fluff rice with a fork when finished.
- Can switch out red curry paste with green curry paste or yellow curry paste, but this will effect the flavor. Green curry paste is spicier. Yellow curry past is more mild.
- To make gluten-free, substitute gluten-free tamaro or coconut aminos in place of traditional soy sauce.
- In place of jasmine rice or white rice, you can substitute with brown rice, quinoa, or cauliflower rice. However, cauli rice will NOT absorb coconut milk and should be served steamed or sautéed.
- Consider trying with: chicken, beef, shrimp, eggplant, tofu, or other fish.
- Suggested vegetables to add on or replace string beans: spinach, eggplant, steamed broccoli, or blistered shishito peppers.
This was soooo easy and so delicious, my partner was blown away. he’s “seagan” (seafood + vegan) so it was perfect. i posted it on my instagram ordertheappetizer! we added bok choy on top because why not. otherwise it was a perfect recipe 🙂
Yes, we LOVE this recipe! Packed with flavor, but takes minutes to make. So glad you enjoyed! xo, Ari
Scallops seared with thai curry sauce and string beans: how many people does this recipe serve?
Hi Ellen — this recipe makes 4 servings. Just FYI, serving size is always noted at the top of the recipe card! Hope this helps. xo, Ari
This Thai curry recipe looks absolutely delicious! I love the combination of scallops and string beans – it sounds so fresh and flavorful. Can’t wait to try it out this weekend! Thanks for sharing!
Loved this recipe, although it made a mess of my kitchen, even with my clean as you go approach to cooking. I only had wet scallops, but I have learned if you salt them and let them rest for an hour, and dry them well, you can get a nice sear. The directions were spot on. I was skeptical about the green beans in the flavor profile, but they were delicious. Great recipe. Will make again. You can easily substitute the protein.
Hi Leah! Looks like you ended up with a great sea on those scallops. Well done! And yes, I really love the green beans in here! Cheers, Ari