This spicy curry is a modified version of co-owner Lita Sawang’s dish at Spicy Lime restaurant in New Bedford. She makes her own curry paste and creates her own coconut milk by blending coconut and water, then straining out the milk. Here we add vegetables and lime juice, rather than lime leaf, and expedite the prep with some canned and bottled ingredients.
|1||can (14 ounces) coconut milk|
|1||jar (4 ounces) red curry paste|
|1||green bell pepper, cut into 2-inch strips|
|½||red onion, cut into 2-inch strips|
|2||carrots, cut lengthwise into2-inch strips|
|1||tablespoon brown sugar|
|1||teaspoon fish sauce|
|Pinch of salt|
|Juice of ½ lime|
|1½||tablespoons vegetable oil|
|Few sprigs Thai basil (for garnish)|
1. In a large skillet over low heat, heat¼ cup of the coconut milk with the curry paste. Cook, stirring often, for 3 minutes. Add the remaining coconut milk and bring to a boil. Turn the heat to medium.
2. Add the bell pepper, onion, carrots, brown sugar, fish sauce, and salt. Simmer for 15 minutes or until the sauce thickens and the vegetables are cooked through. Turn off the heat and add the lime juice. Taste for seasoning and add more salt, if you like.
3. In another skillet over medium-high heat, heat the vegetable oil. Add the scallops in one layer. Cook 3 minutes, turn and cook the other sides for 3 minutes more.
4. In a serving dish, spoon the scallops into the middle. Spoon the vegetables on top. Garnish with Thai basil and serve with rice. Adapted from Spicy Lime