Thai Scallops
Fragrant flavors of Thailand—lemongrass and kaffir lime leaves—are combined with the tropical taste of coconut milk in a stir-fry to give fresh scallops an intriguing, exotic flavor.
Keywords
- Not Set
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.readersdigest.ca.
Cooking tools:
- Stove
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Serving platter
- Paper towel
Ingredients
- 1⁄2 cup chicken stock
- 2 shallots
- 1 stalk lemongrass
- 3 fresh or dried kaffir lime leaves
- 3⁄4 lb (335g) fresh scallops
- 6oz (170g) snow peas
- 2 tablespoons peanut oil
- 2 teaspoons Thai green curry paste
- ⅔ cup (150ml) coconut milk
- A few sprigs of fresh coriander
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Thai Coconut Scallops
asianinspirations.com.au
Thai coconut scallops
womensweeklyfood.com.au
Thai Coconut Soup
maemaescookbook.com
Thai Coconut and Lemongrass Soup
foodnessgracious.com
Thai lemongrass and coconut chicken soup
nzwomansweeklyfood.co.nz
Thai Scallop Saute Recipe: How to Make It
tasteofhome.com
Thai Chicken Noodle Soup
quitelike.com
Thai-inspired coconut chicken soup - Good Food Middle East
bbcgoodfoodme.com