Thai Curry with scallops and lemon grass

Thai Curry with scallops and lemon grass

  • Préparation

    Prep time: 25 minutes

  • Cuisson

    Cooking time: 12 minutes

  • Portions

    Servings: 6 to 8 servings




Make ahead: 2 days. A simple weekday recipe with something for everyone. You can substitute the scallops for peeled shrimp or chicken.

  • Place scallops on a large plate. Season each side with salt, pepper and curry powder. Set aside.

  • In a large skillet, add the oil and sauté the three vegetables and lemon grass over medium-high heat for 4-5 minutes.

    Transfer into a bowl and set aside.

  • Return skillet to medium-high heat and grill the scallops 2 minutes on each side. Add a little oil if necessary.

  • Return vegetables to the skillet and add the water chestnuts, baby corn and thai curry sauce.

    Do not reheat more than 3-4 minutes, stirring constantly.

  • Remove pan from heat.

    Serve immediately with quinoa or jasmine rice.


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