Ingredients
- 2 Tablespoons 2 Tablespoons (about 8 oz.) canola or grapeseed oil, divided
- 1 Tablespoon 1 Tablespoon Thai red curry paste
- 2 cups 2 cups Alaska Grown green beans, trimmed and cut into bite-size pieces (about 8 oz.)
- 1 1 Alaska Grown carrot, cut into bite-size pieces (about 1 cup)
- 1 can 1 can (13.6 oz.) coconut cream (unsweetened)
- 1-1/2 teaspoons 1-1/2 teaspoons fish sauce
- 1-1/2 teaspoons 1-1/2 teaspoons sugar
- 1 1 small red bell pepper, thinly sliced (about 1 cup)
- 1 1 kaffir lime leaf* thinly sliced, divided
- 8 8 to 10 wild Alaska scallops
- Sea salt and Fresh ground black pepper, to taste
- Jasmine rice, as needed
- 2 2 to 4 lime wedges
- *Substitute 2 Thai basil leaves or 1 large basil leaf, if lime leaves are not available.
Servings:
Units:
Instructions
- Heat a large saucepan over medium heat. Add 1 tablespoon of the oil and curry paste; cook, stirring constantly until fragrant, about 1
- minute. Stir in green beans and carrot; cook 1 to 2 minutes. Add coconut cream, fish sauce, sugar, bell pepper, and half of kaffir lime;
- stir and cook 2 minutes. Pat scallops dry with paper towels.
- Heat remaining 1 tablespoon oil in a large skillet until hot. Add scallops in a single layer (dont overcrowd the pan) and sear until golden
- brown on both sides. Place scallops and liquid into curry sauce and heat through. Serve over jasmine rice; season with salt and pepper and
- a squeeze of lime.
- Recipe courtesy of Navachai Family, Lemongrass, Fairbanks, AK
- Chu Chee, a traditional Thai red curry made of red chiles and shrimp paste, plays well with wild Alaska scallops and fresh green beans. You
- can scoop off the top layer of canned coconut milk if you cant find unsweetened coconut cream. Serve with steamed rice.
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