Scallops in Green Curry

ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

Personally, I prefer red curry to green curry, but I haven’t yet found a way to perfect the red. There are a few Thai restaurants I frequent that do red curry better than I could ever dream of doing it, so instead I’m focusing my attention on green curry. This one isn’t too spicy, so you can add more green curry paste to taste or even pour in some sriracha. The sriracha will, however, change the flavor and consistency.

What you’ll need:
1 1/2 lbs bay scallops
1 bunch bok choy, chopped
4 oz mushrooms (combination of crimini, shiitake, and oyster)
3 scallions
6 oz bean sprouts
2 tbsp peanut oil
13 oz light coconut milk
3 tbsp green curry paste
1 tbsp light brown sugar
8 oz rice noodles
Mongolian fire oil

Directions:
Combine coconut milk, curry paste, and brown sugar in a small pot. Cook for five minutes and stir.

Cover the noodles with cold water in a large pan for 20 minutes. Then, boil the noodles until soft and set them aside.

In the same pan, heat the oil and add in the scallions, bok choy, and mushrooms. Saute over medium heat until the bok choy cooks down. Add in the scallops and cook for five minutes. Stir in the sprouts and the noodles. Mix together and pour in the sauce. Stir to combine and serve in bowls. Add Mongolian fire oil to taste.

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