This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
Red Curry Scallops with Pineapple
10 minutes to assemble
15-20 minutes to cook
Total time: 25-30 minutes
15-20 minutes to cook
Total time: 25-30 minutes
4 Servings
10 minutes to assemble
15-20 minutes to cook
Total time: 25-30 minutes
15-20 minutes to cook
Total time: 25-30 minutes
4 Servings
Pineapple adds perfect sweetness to A Taste of Thai Red Curry Paste. Serve over Jasmine Rice for an authentic touch.
Ingredients
- 1 tablespoon Red Curry Paste
- 1-13.5 oz can Coconut Milk, divided
- 2 tablespoons Fish Sauce
- 2 tablespoons sugar
- 1/4 cup lemon juice
- 1/4 cup rice vinegar
- 1 1/2 lbs sea scallops
- 1-16 oz can pineapple chunks, drained
- 1/2 lb sugar snap peas
- 1 red bell pepper, thinly sliced
- Cooked Jasmine Rice
- Optional: chopped cilantro
Directions
- In a large skillet over medium heat, combine Red Curry Paste with 1/2 can Coconut Milk. Stir until curry is dissolved.
- Add remaining coconut milk, Fish Sauce, sugar, lemon juice and vinegar. Bring to a boil and cook 2 minutes.
- Add scallops and pineapple. Simmer until scallops are almost cooked, about 2-3 minutes.
- Add peas and peppers. Simmer until tender-crisp and scallops are just done (opaque). Serve over rice with chopped cilantro, if desired.
In This Recipe
The original, authentic Thai rice. Jasmine rice’s aromatic flavor and soft texture makes it the perfect addition to any meal.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.
Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.