I always seem to have too much food stocked in my cupboards, in my fridge and, most of all, in my freezer. From time to time, when I feel my kitchen is overflowing, I make freezer/fridge/cupboards-emptying days, which allow me to make some free space and are ideal occasions to create new dishes playing with what is on hand.
Scallops with green curry are one of the results of my last week’s freezer-emptying action. First, I should emphasize this is not the famous Thai curry dish. Thai curry has several obligatory ingredients, such as galangal root, and I didn’t have them, so I won’t pretend it was a curry. However, I always have some curry paste in the fridge, coconut milk in the cupboard, lime leaves and lemongrass in the freezer, so such “vaguely Thai” sauces or soups appear quite often on my table.
This dish is particularly well adapted to frozen seafood. It can be cooked without being thawed beforehand, which makes the whole process quicker and easier. Some time ago I would never dare combining scallops with fiery spices, but since I started to grill them with gochujang (see the super-easy recipe here), I realised they can support even very hot seasonings without losing their delicate taste. Green peas also come from my freezer, but they can be substituted with any vegetable of your choice. I thought it was important to add some bright vegetables, since, contrary to its name, green curry is not really green, but has a dull greyish colour…
Before I pass to the recipe details I would like to thank Helen and Mai (who are not blogging as far as I know) for their kind messages concerning my Easiest Apple Cake baking results. I am very happy you have enjoyed this cake and am very grateful for your result “reports”. I am very surprised and proud to say that with Zsuzsa’s last week’s beautiful version, this is the most successful recipe I have ever posted!. I would also like to thank Kelly, from Inspired Edibles, who in the meantime has become the biggest specialist of the Shoyu Chicken and who leaves heartwarming messages whenever she prepares it. Having one’s recipe realised is the most rewarding part of food blogging, so thousand thanks to all those, who have ever prepared a recipe from my blog!
Preparation: 30 minutes
Ingredients (serves 2):
10 scallops (fresh or frozen, without the orange part)
100 g green peas (frozen, not canned)
1 red bell pepper, sliced
1 stalk lemongrass
3 lime (kafir) leaves
200 ml chicken or vegetable stock
a couple of tablespoons fish sauce
50-100 ml coconut milk
3 tablespoons green curry paste (or more/less depending on your curry hotness level and on your preferences)
Cut the lemon grass in two or three pieces and crash them with your knife’s handle.
Put them in a pan with the chicken stock, add the curry and the lime leaves.
Let the stock cook for about 10 minutes.
Add the coconut milk, the scallops, the bell pepper (or other harder vegetables) and let it simmer for about 15 minutes.
At the end add the fish sauce and the frozen peas and finish the cooking process simmering for 5 more minutes.
Serve with rice or with bread.