Simple Thai Curry with Scallops and String Beans
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Well Seasoned Studio · by Ari Laing★ 4.7 (7)

Simple Thai Curry with Scallops and String Beans

NUTRITION · PER SERVING45M COOK
CAL 38%·PRO 49%
CARBS 58G30% OF CAL
6G FIBER10G SUGAR42G OTHER
FAT 52G61% OF CAL
23G SAT29G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant coconut curry with crispy seared scallops and garlicky string beans served alongside coconut rice. Balanced textures and flavors make this a satisfying weeknight meal.

mainthaicurrybowlshellfishdairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 cup jasmine rice
  • 1 (13.5 oz) can coconut milk
  • 1-1¼ lb sea scallops, (about 16 scallops, depending on size)
  • 3 Tbsp neutral oil
  • Kosher salt
  • 4 Tbsp neutral oil (divided)
  • 1 lb string beans, (or haricot verts, ends trimmed, cut into 2" pieces)
  • 2 cloves garlic, (finely chopped)
  • 1 tsp ginger paste
  • 2 Tbsp low-sodium soy sauce ()
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp sesame oil
  • 2 Tbsp red curry paste
  • 1 Tbsp brown sugar
  • 3 Tbsp fish sauce
  • 2 Tbsp fresh lime juice ()
  • Serving suggestions: fresh basil, cilantro, sliced scallions, lime wedges, and crushed peanuts ()
PREP
10M
SODIUM
2520MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.