Thai Curry Scallops
This recipe for Thai Curry Scallops is from Josef’s mom, ???? Gail. She is a terrific cook! This delicious dish is a healthy and easy meal that is sure to please any crowd. You’ll be surprised how easy it is to prepare Thai Curry Scallops. Enjoy!
Ingredients:
- 1 small onion
- 1 clove garlic
- coconut oil
- 2 Tablespoons Thai curry paste (red or green)
- 2 Tablespoons unsweetened rice vinegar
- 1 package (12-16 oz) frozen scallops (thawed)
- 1 can coconut milk (not box – you want the can with the fat)
- Thai fish sauce
- Thai basil or cilantro leaves to garnish
- green beans, tomatoes, or other non-starchy vegetable
Directions:
- Sauté 1 small onion and 1 clove garlic in coconut oil till soft.
- Add 2 T Thai curry paste (red or green) sauté 1 minute at lower heat.
- Scrape into a bowl and deglaze pan with 2 T unsweetened rice vinegar.
- Add more oil and quickly sauté 1 package (12-16 oz) frozen scallops (thawed).
- Return onion curry mixture to pan, add one can coconut milk, a couple shakes of Thai fish sauce and simmer about 1-2 minutes.
- Garnish with Thai basil or cilantro leaves.
- Add vegetables (pre-cook/steam if needed).
And if you like this easy and delicious meal of Thai Curry Scallops, by Gail you might also enjoy “Creamy” Cauliflower Soup too!
| Nutrition Facts from My Fitness Pal | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| calories 201 | |
| % Daily Value * | |
| Total Fat 16 g | 25 % |
| Saturated Fat 13 g | 66 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 15 mg | 5 % |
| Sodium 132 mg | 6 % |
| Potassium 329 mg | 9 % |
| Total Carbohydrate 13 g | 4 % |
| Dietary Fiber 4 g | 15 % |
| Sugars 3 g | |
| Protein 23 g | 47 % |
| Vitamin A | 13 % |
| Vitamin C | 8 % |
| Calcium | 2 % |
| Iron | 8 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
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