Red Curry Of Scallops

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 cups coconut cream
• 1 tablespoon palm sugar
• 2 tablespoons fish sauce
• 1 cup coconut milk or 1 cup stock
• 12 -16 small scallops, cleaned
• 4 kaffir lime leaves, shredded
• 1 little red chile, julienned
• 1/2 cup coriander leaves
• 5 -8 long dried red chilies, soaked and drained
• 1 pinch salt
• 5 slices galangal or 5 slices ginger
• 3 tablespoons chopped lemongrass
• 4 tablespoons chopped garlic
• 3 tablespoons sliced red shallots
• 1 tablespoon coriander, chopped
• 10 peppercorns
• 1 1/2 teaspoons shrimp paste

Recipe

• 1 first make the paste, using the listed ingredients.
• 2 the traditional way to do this is to add individual ingredients in a certain order (from the hardest and driest to the softest and wettest), with each being reduced to a pulp before the next is added.
• 3 a pestle and mortar is the ideal tool for this.
• 4 when the paste is made, crack the coconut cream over medium heat, add 3 tablespoons of the paste and fry, stirring regularly, for at least 5 minutes and until fragrant.
• 5 season with sugar and fish sauce.
• 6 add coconut milk and simmer until reduced.
• 7 add scallops and half the kaffir lime leaves, simmering until the scallops are just cooked.
• 8 check the seasoning, then arrange the scallops on a plate.
• 9 drizzle over the coconut cream, sprinkle with the remaining lime leaves, red chilli and coriander.