Thai Red Coconut Curry With Deep Fried Scallops

This is my favorite dish to make…” It’s easy, yummy, and healthy! I came up with this recipe after tasting different kinds of curries. 


1 Tablespoon Oil
1 Tablespoon Red Curry Paste
2 Tablespoons Fish Sauce
1 Inch Galangal root
1 Tablespoon Sugar 
2 Kifer Leaves or 1 tsp lime zest
1 stick of fresh Lemongrass smashed cut in two
2 Cloves Garlic chopped
1 Chili Pepper
1 TablespoonLime juice
1 15 Once can Coconut Milk
1/2 Cup Chicken Stock
1 Carrot
1/2 Squash
1 Small Onion
1/2 zucchini small
1 Small tomato
1 small green pepper 
2 Tablespoons of Cilantro chopped
16 Once bag of Raw Scallops or Raw shrimp
1/2 Cup Bisquick Mix

To Prepare 

Julienne Onion, zucchini, pepper, carrot, and squash. Chop tomato.
Heat a large frying pan on medium heat add oil, Curry, fish sauce, galangal, sugar, kifer leaves, lemongrass, chili and garlic. Cook for 1 minute, Add all vegetables except tomatoes and stir fry 3-4 minutes or until vegetables start to wilt. 
Add Coconut milk, Chicken Stock, lime juice, tomato and Cilantro heat through. Remove lemongrass, chili, galangal and kifer leaves (I take them out at the end because the aroma is stronger) 
Top with fried scallops*

To Make Fried Scallops
Rinse scallops, mix with Bisquick mix and deep fry for three minutes at 375.
Serve with Rice and Curry. 


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