Ingredients Jump to Instructions ↓

  1. 1 1/2 tablespoon red curry paste (I used Mae Ploy red curry paste)

  2. 6 oz. tiger prawns (or shrimps)

  3. 6 oz. big scallops

  4. 1 kaffir lime leave (cut into fine thin strips)

  5. 1 tablespoon oil

  6. 2 teaspoons palm sugar

  7. 1/4 teaspoon fish sauce

  8. 80 ml. coconut milk

  9. 1/4 cup water

  10. 1/2 onion (sliced)

  11. 5 bird's eye chilies

Instructions Jump to Ingredients ↑

  1. Heat up a small pot with cooking oil. Saute the red curry paste until aromatic. Add sliced onions and bird’s eye chilies. (These are optional ingredients hence this step is optional if you don’t use them.) Add coconut milk, water, kaffir lime leaves, and bring the curry to boil. Add the scallops and prawns into the pot and boil for 1-2 minutes or until the prawns and scallop are cooked. (Make sure not to overcook them). Add fish sauce, palm sugar, and stir-continuously for 1o seconds or so, dish out and serve immediately with steamed jasmine rice. Cook’s Notes: You can use equal portion of chicken to make chicken curry. You can also add some other seafood such as calamari and mussels to make seafood curry. You can combine both chicken and seafood, for example: this red curry recipe . You can also add some vegetables to the curry, for example: long beans, sliced zucchini, and/or carrots. You can make a vegetarian version using tofu.


Send feedback