The original recipe called for shrimp. I tried it with scallops but they were really fishy so that was not my favorite, but other than that, this is a great recipe!  I’ll try it again with shrimp.

 

Thai Green Curry Coconut Scallops with Basil

 1 tsp oil

4 small scallions, whites and greens separated, chopped

1 tbsp Thai green curry paste (or more to taste)

Dash garlic powder

1 lb small bay scallops

6 oz light coconut milk

2 tbsp fresh basil, chopped

salt to taste

 Directions:

In a large nonstick skillet, heat oil on medium-high flame. Add scallion whites and green curry paste; sauté one minute. Add scallops and garlic, season with salt and cook about 2-3 minutes. Add coconut milk and mix well; simmer about 2-3 minutes, or until scallops are cooked through. Remove from heat, mix in scallion greens and basil. Serve over basmati rice.

 

You can adjust the heat to your liking by adding more or less green curry paste, if you prefer you can use cilantro in place of the basil.

Yield: 4 servings.  Per serving (not including rice)= 164 Calories; 7g Fat (35.3% calories from fat); 22g Protein; 5g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 366mg Sodium