Thai Curry Scallop with Spinach and Rice Noodle
This recipe forThai Curry Scallop with Spinach and Rice Noodle is an extremely easy and tasty dish that will make your Thai-food loving and scallop-loving guests swoon
Ingredients
- 3 tablespoons coconut oil or peanut oil, divided
- 1 pound baby spinach large stems removed
- Salt
- 1 can 13.5 ounce coconut milk (I like Chaokoh or Thai Kitchen)
- 2 ounces ½ can Maesri Green Curry Paste or to taste (or your favorite Thai curry paste, to taste)
- 1 teaspoon sugar preferably palm sugar
- Zest of 1 lime plus 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1 - 1 ½ pounds large sea scallop about 4 per person muscle removed, rinsed and patted dry
- 1 large carrot peeled and cut into a thin julienne (I used a julienne vegetable peeler)
- 3 green onions thinly sliced on the bias or sliced into 2-inch pieces then julienned
- 2 tablespoons finely chopped roasted peanuts or cashews
- Freshly chopped cilantro optional
- Torn Thai basil optional
- 8 ounces rice noodle prepared according to package directions
Instructions
- In a large skillet heat 1 tablespoon of the oil; add half the spinach and cook over moderately high heat, tossing with tongs, until slightly wilted, add the remaining spinach and toss and cook until wilted. Season with salt and transfer to a colander to drain.
- In a small saucepan, combine the coconut milk, curry paste, sugar, lime zest and juice, and fish sauce - whisk to combine. Heat over low heat until simmering, cook, stirring occasionally, for about 10 minutes. Taste and adjust seasonings (and heat). Keep warm.
- Wipe out the skillet used to cook the spinach. Over a fairly high heat, heat the remaining 2 tablespoons of oil. Lightly salt and pepper the scallop on both sides, place the scallops in the pan, in batches if necessary to not crowd the pan, you want sizzle, not steam, cook about 2 minutes per side. Set-aside cooked scallops while you finish remaining ones.
- To AssembleI: n a large wide bowl, place the rice noodles, split the spinach evenly over each dish, then the carrot and onions, top with cooked scallops, then pour the curry sauce evenly over each bowl. Top with chopped nuts, and optional cilantro and/or Thai basil. Serve immediately.
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