Thai green curry with scallops

Don’t be put off by the long list of exotic ingredients – they’re all available in large supermarkets nowadays and the recipe is very quick to make. Serve with steamed rice.


For the paste
  • 3 lemongrass stalks, chopped
  • 4 green bird’s-eye chillies, seeds removed, chopped
  • 4 lime leaves, chopped
  • 1 lime, zest and juice only
  • 1 banana shallot, chopped
  • 2cm/¾in knob galangal (or fresh root ginger)
  • 2 garlic cloves, peeled and chopped
  • 4 tbsp coriander root
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp crushed black peppercorns
  • 2 tbsp Thai fish sauce
  • 1 tsp palm sugar
For the curry
  • 2 tbsp vegetable oil
  • 400ml/14fl oz coconut milk
  • 125g/4½oz pea aubergines
  • 2 limes, juice only
  • 12 hand-dived scallops, scallop removed and roe discarded
  • 2 tbsp chopped coriander leaves
  • 2 tbsp Thai basil, torn

Preparation method

  1. For the paste, place all the ingredients in a blender and blend until smooth.

  2. For the curry, heat a wok and add a tablespoon of oil and the paste. Cook for a couple of minutes and then add the coconut milk, pea aubergines and lime juice.

  3. Meanwhile, heat a large frying pan and add the remaining oil. Once hot, add the scallops. Cook for a couple of minutes on each side.

  4. To serve, place the scallops on serving plates and pour over the sauce, or drop the scallops in the sauce just before serving. Garnish with the coriander and Thai basil.

James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

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