Thai coconut scallops | Women's Weekly Food

Ingredients

• 2 tablespoons peanut oil
• 24 scallops without roe (600g)
• 1 shallot (25g), chopped finely
• 2 centimetre piece fresh ginger (10g), grated
• 2 cloves garlic, crushed
• 2 tablespoons red curry paste
• 400 millilitres can coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 tablespoon grated palm sugar
• 1 fresh kaffir lime leaf, torn
• 1/2 cup loosely packed fresh mint leaves
• 1/2 cup loosely packed thai basil leaves
• 1/2 cup (40g) shaved fresh coconut
• 2 fresh long red chillies, shredded finely
• 1 green onion, sliced thinly