Coconut Curry with Scallops
Easy
< 1 Hour
Serves 4
Vegetarian
Coconut Curry with Scallops
Ingredients
Method
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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Coconut Curry with Scallops
Easy
< 1 Hour
Serves 4
Vegetarian
Ingredients
Method
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.