Spicy Coconut Curry Scallops
Spicy Coconut Curry Scallops includes 1 tablespoon neutral oil, 4 Roma tomatoes, quartered, 2 tablespoons butter, 1 tablespoon Indian curry paste, 2 cups chicken or vegetable stock, 1 cup coconut...
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Cooking tools:
- Pot
- Stove
- Spoon
- Ladle
- Chef's knife
- Cutting board
- Paper towel
- Mixing bowl
Ingredients
- 1 tablespoon neutral oil
- 4 Roma tomatoes, quartered
- 2 tablespoons butter
- 1 tablespoon Indian curry paste
- 2 cups chicken or vegetable stock
- 1 cup coconut milk
- 16 dry sea scallops, side muscle removed
- Salt
- pepper
- ¼ loosely packed cilantro, minced
- Red pepper flakes, optional, for garnish
- 4 pieces store-bought naan, toasted
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