Exotic Thai Red Curry Scallops with Sweet Pineapple
Indulge in the vibrant flavors of the ocean with this Exotic Thai Red Curry Scallops with Sweet Pineapple dish. Delicately seared scallops are enveloped in a rich, creamy red curry sauce that harmonizes beautifully with the sweetness of juicy pineapple chunks. The aromatic blend of coconut milk, fish sauce, and fresh lemon juice creates a tantalizing medley that dances on the palate. Perfectly served over fluffy basmati or jasmine rice, this dish pairs wonderfully with sautéed creamed spinach or crisp string beans tossed with shallots for a complete and satisfying meal. Get ready to impress your guests with this delightful fusion of flavors that transports you to a tropical paradise with every bite.
4
Servings
200
Calories
8
Ingredients
Ingredients
red curry paste
2 tablespoons (Use a quality brand like A Taste of Thai.)
lemon juice
1/4 cup (Freshly squeezed preferred.)
light coconut milk
14 ounces (Use Taste of Thai for best results.)
white vinegar
1/4 cup
fish sauce
2 tablespoons (Use Taste of Thai.)
pineapple chunks
16 ounces (Drained and fresh or canned.)
sugar
2 tablespoons
sea scallops or bay scallops
2 lbs (Fresh or thawed if frozen.)
Instructions
1
Begin by heating a large skillet over medium heat. Once hot, add the red curry paste and pour in the light coconut milk.
2
Stir continuously as the mixture simmers, allowing the ingredients to meld together until you see a thin layer of oil forming on the surface.
3
Introduce the fish sauce, sugar, lemon juice, and white vinegar to the skillet, stirring thoroughly to combine the flavors.
4
Increase the heat to bring the mixture to a gentle boil. Allow it to simmer for about 2 minutes, enhancing the richness of the sauce.
5
Carefully add the scallops and drained pineapple chunks into the skillet, gently stirring to ensure everything is well-coated with the sauce.
6
Let the mixture simmer for an additional 3 to 5 minutes or until the scallops are opaque and cooked through, taking care not to overcook them.
7
Remove from heat and serve the hot curry over a bed of fluffy basmati or jasmine rice. Complement your dish with a side of creamed spinach or sautéed string beans with shallots for a well-rounded meal.
8
Garnish if desired, and enjoy your extraordinary Thai dining experience!
Nutrition Information
10
Fat
15
Carbs
12.5
Protein
375
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Exotic Thai Red Curry Scallops?
It is a vibrant seafood dish featuring seared scallops in a creamy red curry sauce with sweet pineapple chunks.
What type of scallops should I use for this recipe?
You can use either 2 lbs of sea scallops or bay scallops, fresh or thawed if frozen.
What brand of red curry paste is recommended?
A quality brand like A Taste of Thai is recommended for the best flavor.
How much coconut milk is needed?
The recipe requires 14 ounces of light coconut milk.
Can I use fresh pineapple?
Yes, you can use 16 ounces of either fresh or canned pineapple chunks, making sure they are drained.
What is the first step in cooking the curry?
Begin by heating a large skillet and simmering the red curry paste with the light coconut milk until oil forms on the surface.
How do I know when the coconut milk and curry paste are ready?
Stir continuously until the ingredients meld and you see a thin layer of oil forming on the surface.
What seasonings are added to the sauce?
The sauce is seasoned with fish sauce, sugar, lemon juice, and white vinegar.
How long should the sauce simmer before adding the seafood?
After bringing the mixture to a gentle boil, allow it to simmer for about 2 minutes.
How long do the scallops take to cook?
The scallops should simmer for 3 to 5 minutes until they are opaque and cooked through.
What should I serve with Thai Red Curry Scallops?
It is best served over fluffy basmati or jasmine rice with a side of creamed spinach or sauteed string beans.
How many servings does this recipe provide?
This recipe makes 4 servings.
What is the calorie count per serving?
There are approximately 200 calories per serving.
How much protein is in each serving?
Each serving contains 12.5 grams of protein.
What is the fat content for this dish?
There are 10 grams of fat per serving.
How many carbohydrates are in the recipe?
There are 15 grams of carbohydrates per serving.
How much sodium is in the curry?
Each serving contains 375 mg of sodium.
Is this a quick meal to prepare?
Yes, it is tagged as a quick meal and an easy dinner option.
What type of vinegar is used in the sauce?
The recipe calls for 1/4 cup of white vinegar.
Can I use lime juice instead of lemon juice?
While the recipe specifies lemon juice, lime juice is a common substitute in Thai cooking.
What kind of fish sauce is recommended?
The recipe suggests using Taste of Thai brand fish sauce.
How much sugar is added to the recipe?
The recipe uses 2 tablespoons of sugar to balance the heat.
What is the total count of ingredients?
There are 8 main ingredients in this recipe.
Is this dish considered gourmet?
Yes, it is tagged as a gourmet, tropical-flavored dish.
Can I make this as a one-pot meal?
Yes, it is classified as a one-pot dish for easy cleanup.
Should the scallops be fresh or frozen?
You can use fresh scallops or frozen ones that have been thoroughly thawed.
Is light coconut milk necessary?
The recipe calls for light coconut milk to achieve the specific nutritional profile and consistency.
What gives the dish its tropical flavor?
The combination of coconut milk, pineapple chunks, and red curry paste provides its tropical profile.
What is the preparation for the lemon juice?
Freshly squeezed lemon juice is preferred for the best taste.
What are the main tags for this recipe?
The tags include seafood, thai cuisine, curry, scallops, and pineapple.