Simple Thai Curry with Scallops and String Beans
Nothing beats a simple Thai curry! Topped with crispy seared scallops and garlic string beans, this homemade Thai-inspired coconut curry is total comfort food! Serve with creamy coconut rice, fresh herbs, and a squeeze of lime for a delicious, healthy weeknight dinner!
Servings: 4 servings
For the coconut rice
- 1 cup jasmine rice
- 1 (13.5 oz) can coconut milk
For the seared scallops
- 1 - 1 ¼ lb large sea scallops 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
To make coconut rice
Rinse rice in a colander under cool water until water runs clear, about 30 seconds.
Combine rice and 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.
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.
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.
- 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.
- 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 shishito peppers.
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