Saturday, March 10, 2012

Panang Curry with scallops

This is one of my two all-time favorite meals to eat out!  Tonight was my first attempt to make it at home...and it was pretty good!  Not perfect, but not sure what to change yet...but still very good!

Ingredients (enough for 1-2):
1 teaspoon red curry paste
1 teaspoon olive oil
1/2 can coconut milk
2 large Kaffir lime leaves
handful thai basil
few pinches salt
2 pinches sugar
1 teaspoon peanut butter
1/2 teaspoon garlic
4-8 large scallops
1 Tablespoon butter
1 Tablespoon olive oil

1.  Put scallops in cold water to thaw, if needed.
2.  In small saute pan, heat butter and olive oil until butter is melted.  Over medium heat, saute scallops for a few minutes on each side, until golden brown all around.
3.  Meanwhile, in small saute pan, combine olive oil, red curry paste, and garlic.  Cook for about 1 minute.  Add coconut milk, kaffir lime leaves, thai basil, salt, sugar, and peanut butter.  Stir until heated and well combined.
4.  Remove Kaffir lime leaves and serve sauce and scallops over rice, if desired.

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