Spicy Coconut Curry Scallops | Swiss Diamond Recipe
Creamy coconut curry with charred Roma tomatoes and tender sea scallops, all made easily in one pan. A quick, flavorful dish perfect with rice or naan!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at swissdiamond.com.
Ingredients
- 1 tbsp neutral oil
- 4 Roma tomatoes, quartered
- 2 tbsp butter
- 1 tbsp coconut curry paste, your favorite brand, Thai or Indian style
- ½ tsp crushed red pepper (optional)
- 1 tsp chili powder (optional)
- 2 cups chicken or vegetable stock
- 1 cup coconut milk
- 1 lb scallops, side muscle removed
- Salt
- pepper
- Cilantro or parsley leaves (optional, for garnish)
- Red pepper flakes (optional, for garnish)
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