No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (386g) Recipe makes 4 servings The following items or measurements are not included below: red curry paste 14 ounces light coconut milk
Calories 302
Calories from Fat 16		(5%)
Amount Per Serving		%DV
	Total Fat 1.8g	2%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 75mg		25%
Sodium 1062mg		44%
Potassium 926mg		26%
Total Carbohydrate 31.3g		10%
	Dietary Fiber 1.0g	3%
	Sugars 23.4g
Protein 39.1g		78%
detailed view... how is this calculated?

Red Curry Scallops With Pineapple

Recipe #253122 | 30 min | 15 min prep

⁽⁰⁾ RATE IT NOW Print Recipe

By: Manami
Sep 15, 2007

Pineapple blends deliciously with Red Curry Base and the scallops. This is delicious served over cooked basmati or jasmine rice, with creamed spinach or string beans with shallots.

SERVES 4 (change servings and units)

Ingredients

2 tablespoons red curry paste (use A taste of Thai)
1/4 cup lemon juice
14 ounces light coconut milk (use Taste of Thai)
1/4 cup white vinegar
2 tablespoons fish sauce (use Taste of Thai)
16 ounces pineapple chunks, drained
2 tablespoons sugar
2 lbs sea scallops or bay scallops

Directions

1
In a large skillet over medium heat, combine red curry paste with coconut milk.
2
Simmer until an oil forms on surface.
3
Stir in fish sauce, sugar, lemon juice and vinegar.
4
Bring to a boil.
5
Simmer for 2 minutes.
6
Add scallops and pineapple.
7
Simmer until scallops are cooked, about 3-5 minutes.
8
Serve hot over cooked jasmine or basmati rice, and creamed spinach or string beans with shallots.
9
Enjoy!