I love thai food, and have tried to find the perfect red curry sauce, and I think I have found it! While it is a rich sauce, it does not feel heavy or loaded with oil as many take out curries are. Naturally gluten and dairy free, I am using this sauce with seared scallops. I love this combination, the sweetness of the scallop with the rich and spicy sauce. Reduce it like I do here and use it as a sauce, or amp it up with veggies and the protein of your choice and serve as a traditional curry over rice.
For an easy appetizer for a party, take a Japanese soup spoon, add some of the red curry reduction, and place the seared scallop on top for a flavorful and easy bite!
- 4 oz. Coconut Cream
- 3 tbsp Red Curry Paste
- 12 oz Coconut Milk
- 1 Tbsp Fish Sauce
- 1 Tbsp Maple Syrup
- 4 Lime Leaves
- 3-4 Fresh Scallops per person
- 3 Tbsp Vegetable or Canola oil
- Salt and Pepper
- Fresh Cilantro Leaves
Pour the coconut cream into a saucepan, and heat over medium low heat for about 5 minutes until it thickens. Continue to stir and be careful not to let it burn. Add the red curry paste and let that simmer for about 2 minutes. Add the coconut milk, fish sauce, maple syrup and lime leaves. Let simmer for another 10 minutes or until it thickens.
Pull the small tab-like muscle off of the side of the scallops. Give them a quick rinse under cold water and pat them completely dry. Sprinkle each side with salt and black pepper. Put the oil in a frying pan and heat over high heat until it is almost smoking. Add the scallops, do not over crowd, and then do not move them! This is the key for a golden brown crust. Flip after 1 to 1 1/2 min and sear the other side for about 30 seconds to a minute. They should be crisp on the outside but tender in the middle.
Serve with the red curry reduction and garnish with fresh cilantro leaves.