Pan Seared Scallops on Coconut Rice from Everyday Thai Cooking: Quick and Easy Family Style Recipes by Katie Chin

Name: Pan Seared Scallops on Coconut Rice from Everyday Thai Cooking: Quick and Easy Family Style Recipes by Katie Chin
Total time: 45 min
Ingredients: 2 teaspoons minced galangal or fresh ginger; 1 garlic clove, minced; Lime wedges; 2 teaspoons yellow curry paste or 2 teaspoons thick red curry paste mixed with 1 teaspoon curry powder; 4 tablespoons finely chopped green onions (white part only); 1 teaspoon fish sauce (nam pla); ½ cup (125 ml) Basic Chicken Stock or store-bought; ½ cup (46 g) finely chopped red pepper; 1 teaspoon palm or brown sugar; ½ teaspoon soy sauce; 1 teaspoon + 1 tablespoon high-heat cooking oil, divided; 8–10 large scallops; ½ cup (125 ml) water; 1 cup (250 ml) coconut milk; Finely chopped fresh coriander leaves (cilantro) for garnish; Salt and pepper to taste; ½ cup (112 g) uncooked jasmine rice

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My late mother always taught me to serve scallops when I didn’t know what to make for a dinner party because they’re easy to make but always make your friends f

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Ingredients

2 teaspoons minced galangal or fresh ginger
1 garlic clove, minced
Lime wedges
2 teaspoons yellow curry paste or 2 teaspoons thick red curry paste mixed with 1 teaspoon curry powder
4 tablespoons finely chopped green onions (white part only)
1 teaspoon fish sauce (nam pla)
½ cup (125 ml) Basic Chicken Stock or store-bought
½ cup (46 g) finely chopped red pepper
1 teaspoon palm or brown sugar
½ teaspoon soy sauce
1 teaspoon + 1 tablespoon high-heat cooking oil, divided
8–10 large scallops
½ cup (125 ml) water
1 cup (250 ml) coconut milk
Finely chopped fresh coriander leaves (cilantro) for garnish
Salt and pepper to taste
½ cup (112 g) uncooked jasmine rice