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 satisfying weeknight dinner!
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 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.
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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