This authentic Thai red curry showcases the delicate sweetness of Coffin Bay scallops in a vibrant, spicy coconut sauce. The homemade red curry paste delivers a complex depth of flavor, blending roasted shrimp paste, galangal, lemongrass, and kaffir lime. The dish balances heat from dried chilies with the cooling richness of coconut cream and a hint of palm sugar. It is a perfect weeknight indulgence that feels restaurant-quality yet manageable to prepare at home. Serve over fragrant jasmine rice for a complete, satisfying meal that brings the bold flavors of Southeast Asia to your dinner table.
Thai Chuu-Chii (Red Curry Of Coffin Bay Scal
Description
This authentic Thai red curry showcases the delicate sweetness of Coffin Bay scallops in a vibrant, spicy coconut sauce. The homemade red curry paste delivers a complex depth of flavor, blending roasted shrimp paste, galangal, lemongrass, and kaffir lime. The dish balances heat from dried chilies with the cooling richness of coconut cream and a hint of palm sugar. It is a perfect weeknight indulgence that feels restaurant-quality yet manageable to prepare at home. Serve over fragrant jasmine rice for a complete, satisfying meal that brings the bold flavors of Southeast Asia to your dinner table.Ingredients
Directions
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Grind 10 white peppercorns and a few sheaves of mace into a fine powder using a mortar and pestle or spice grinder.
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Roast 1 teaspoon of Thai shrimp paste in the microwave or under a hot grill until fragrant.
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In a blender, combine the pepper-mace mixture, roasted shrimp paste, 3-5 deseeded and chopped long red dried chillies, 4 cloves of shallots, 1/2 stalk sliced lemongrass, 1 teaspoon chopped galangal, 1/2 teaspoon kaffir lime zest, 1 tablespoon chopped coriander root, 1/2 teaspoon salt, and a splash of water.
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Process the mixture until it forms a very fine, smooth red curry paste.
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In a medium pan, bring 250 ml of coconut cream to a boil over high heat, stirring constantly until the oil separates from the cream, about 3-5 minutes.
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Add 2-3 tablespoons of the homemade red curry paste to the coconut cream and fry for 5 minutes, stirring frequently, until the paste is fragrant and the oil deepens in color.
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Stir in 1 tablespoon of fish sauce and 1/2 tablespoon of palm sugar, frying briefly until the sugar dissolves and the sauce darkens slightly.
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Gently add 24 Coffin Bay scallops and 125 ml of coconut milk to the pan.
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Simmer gently for 2-3 minutes until the scallops are just cooked through and opaque.
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Taste and adjust seasoning for a balance of sweet, sour, and salty flavors.
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Remove from heat and stir in 5 shredded kaffir lime leaves, 1 julienned fresh red chilli, and 2 tablespoons of fresh coriander or basil leaves.
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Serve immediately over warm jasmine rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 627.5kcal
- % Daily Value *
- Total Fat 8.2g13%
- Saturated Fat 1.5g8%
- Cholesterol 0.0mg0%
- Sodium 50.0mg3%
- Total Carbohydrate 160.0g54%
- Dietary Fiber 62.5g250%
- Sugars 6.8g
- Protein 35.0g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The homemade red curry paste can be made in larger quantities and stored in an airtight container in the refrigerator for 3-4 weeks.
When using canned coconut cream, do not shake the can. Use the solid mass at the top for the initial frying step to ensure the oil separates properly. If using the liquid portion, you may need to add a tablespoon of oil if separation does not occur within 5 minutes.
Kaffir lime leaves can be purchased frozen in Asian grocery stores. Grate the zest while the limes are still partially frozen for easier handling.
Spanish onions can be substituted for true shallots if fresh shallots are unavailable.
Be careful not to overcook the scallops; they cook very quickly and will become tough if simmered for too long.
