Coconut Curry with Scallops

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Enjoy Asian cuisine at home with this coconut curry with scallops recipe! This dish is not just easy to make, but has a gourmet taste that you'll love.

Black Rice Microwave Pouch – 250g

Black Rice Microwave Pouch – 250g

SunRice Black Rice is beautifully silky in texture and has a lovely vibrant colour. This rice is a nutritious and delicious wholegrain rice which is gluten free as well as a source of protein, energy and fibre. Ready in only 90 seconds, this rice type is a great as a base for a quick and easy meal base, it is perfect for using in rice salads. The SunRice microwave range delivers tasty whole grains cooked to perfection. The SunRice microwave range uses special heat technology and has no added colours, flavours or preservatives. SunRice, proudly Australian owned since 1950. Perfect for lunch or dinner. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 2 cup SunRice Black Rice

  • 2 tbsp Vegetable Oil

  • 16 Scallops (large)

  • 2 tbsp Thai Red Curry Paste

  • 1 pinch Palm Sugar (or brown sugar (to taste))

  • 1 tsp Fish Sauce (to taste)

  • 1 cup Coconut Milk

  • 4 Kaffir Lime Leaves (torn in half)

  • ½ cup Thai Basil Leaves

  • 3 Spring Onions (baby herb sprigs and/or chilli strips for garnishing)

Black Rice

Black rice is treasured for its nutritional values, exquisite burgundy-purple colour when cooked, chewy texture and a rich, nutty flavour. It creates a striking contrast in any dish and is often prepared as a dessert, such as black rice pudding.


Longer Grains

Longer Grains



Hint of Sweetness

Hint of Sweetness

Photo of Coconut Curry with Scallops


  • Cook SunRice Black Rice as per pack instructions.

  • Add oil to hot fry pan.

  • Pat dry scallops, add to pan and sear for 30 seconds. Turn scallops and sear until lightly browned and caramelised but not fully cooked.

  • Remove scallops from pan and set aside.

  • Turn the heat down to low, add curry paste and gently fry for half a minute. Add coconut milk and kaffir lime leaves, bring to the boil until sauce has desired consistency.

  • Season with sugar and fish sauce.

  • Return scallops to the pan, reheat and add the Thai basil.

  • Place rice onto plate or bowl. Arrange scallops and sauce in the centre of the dish and garnish as desired.

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