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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Simple Thai Curry with Scallops and String Beans

Posted by: ari | well seasoned

recipe +-

Posted by: ari | well seasoned
Seared scallops and string beans in a bowl with white rice and curry sauce
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5 from 1 vote

Simple Thai Curry with Scallops and String Beans

This simple Thai curry recipe with sea scallops and garlic string beans is total comfort food! The homemade coconut curry sauce is made with a few simple ingredients, comes together quickly, and is healthy! With a total prep and cook time of 45 minutes, this simple Thai curry is just as good on a busy weeknight as it is for entertaining!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dinner
Cuisine: Asian, Thai
Keyword: coconut curry sauce, homemade curry, how to make a Thai curry, how to sear scallops, Red curry paste, seared scallops, Thai curry
Servings: 4 servings
Calories: 516kcal
Author: ari | well seasoned

Ingredients

For the coconut rice

  • 1 cup jasmine rice
  • 1 can (13.5 oz) coconut milk
  • 1 Tbsp olive oil

For the seared scallops

  • 1 lb large sea scallops about 12-16 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 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 can (13.5 oz) 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

To make coconut rice

  • Combine rice, ¾ cup of coconut milk, and 1 Tbsp olive oil in a medium sauce pan. Bring to a boil, reduce heat to a simmer, cover, and cook 20 minutes. Set aside.

To dry 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.

To make 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 minced garlic and ginger paste then cook 1 minute more. Deglaze the pan with soy sauce, rice wine vinegar, and sesame oil, scraping the bottom of the pan to release any brown bits.
  • Pour in remaining 1 can of coconut milk, then add red curry paste, brown sugar, and 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.   
  • 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.

To serve

  • Spoon Thai curry sauce and string beans over coconut rice. Place 3-5 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.
  • 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.
  • To try other proteins, consider the following: chicken, beef, shrimp, eggplant, tofu, or other fish
  • Suggested vegetables to add on or replace string beans: spinach, eggplant, steamed broccoli, or blistered shisito peppers.

Nutrition

Calories: 516kcal | Carbohydrates: 55g | Protein: 21g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 2020mg | Potassium: 616mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2083IU | Vitamin C: 19mg | Calcium: 89mg | Iron: 3mg