Simple Thai Curry with Scallops and String Beans
Nothing beats a simple Thai curry for an easy, comforting dinner, and I've been making this one for over a decade. This Thai-inspired coconut curry is rich, fragrant, and topped with crispy seared scallops and garlicky string beans for the perfect balance of textures. Serve with coconut rice, fresh herbs, and a squeeze of lime for a satisfying weeknight meal.
Servings: 4 servings
Calories: 516kcal
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 neutral oil
- Kosher salt
For the Coconut Curry Sauce
- 4 Tbsp neutral oil divided
- 1 lb string beans, or haricot verts, ends trimmed, cut into 2" pieces
- 2 cloves garlic, finely chopped
- 1 tsp ginger paste
- 2 Tbsp low-sodium soy sauce
- 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
- Serving suggestions: fresh basil, cilantro, sliced scallions, lime wedges, and crushed peanuts
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 neutral 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 heavy bottomed skillet over high heat. Heat 3 Tbsp neutral oil, then add scallops to the pan, being careful they do not touch. Cook for 1-2 minutes, or until the scallops have a deep golden brown crust and release easily from the pan. Flip, cook 30-60 seconds more, 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 include all listed ingredients, including the rice.
- Curry paste swaps: Green or yellow curry paste can replace red. Green = spicier, yellow = milder.
- Gluten-free: Use gluten-free tamari instead of soy sauce.
- Vegetable swaps: Spinach, eggplant, steamed broccoli, or blistered shishito peppers all work well.
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
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