Rice Noodles and Scallops in Green Curry

Rice Noodles and Scallops in Green Curry

www.deliciousliving.com

If you're gluten intolerant, be sure your fish sauce and curry paste are also gluten free.

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Cooking tools:

  • Citrus press
  • Pepper mill
  • Chef's knife
  • Cutting board
  • Saucepan
  • Skillet
  • Stove
  • Colander
  • Slotted spoon
  • Wooden spoon
  • Measuring cup
  • Measuring spoon
  • Tongs
  • Mixing bowl
  • Serving bowl
  • Meat tenderizer

Ingredients

  • 1 14-ounce can coconut milk, divided
  • 1 tablespoon plus 1 teaspoon Thai green curry paste
  • 1 small yellow onion, quartered and thinly sliced crosswise
  • 3 cloves garlic, minced
  • 2 (5-inch) pieces lemongrass bulb
  • 1 1/2 cups low-sodium chicken broth
  • 6 (1/8-inch) slices peeled fresh ginger
  • 1 tablespoon plus 1 teaspoon low- sodium fish sauce
  • 1 large red bell pepper, cut into 1⁄2-inch cubes
  • 2 cups snow peas, cut into 1-inch segments
  • Juice of 2 small limes
  • 1 tablespoon coconut oil
  • 3⁄4 pound large sea scallops
  • 4 ounces rice noodles (vermicelli or maifun)
  • 1⁄4 cup chopped fresh Thai or sweet basil
  • Lime wedges, for garnish

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