Thai Curry with Coconut Scallops and Rice

Thai Curry with Coconut Scallops and Rice

Thai Curry with Coconut Scallops and Rice


1 cup Tastic Soft and Absorbing Long Grain White Rice

500g of scallops, defrosted

400g of coconut cream

Red chillies

1 tin chickpeas, rinsed & drained

2 red onions, finely chopped

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

4 garlic cloves, crushed

2 tsp ginger, grated

20ml soya sauce

20ml fish sauce

15ml lime juice

2 bay leaves

20g paprika

Coconut oil

Coconut flakes, toasted

Fresh basil and coriander, chopped

Salt and pepper

Thai Curry with Coconut Scallops and Rice

  • Cook the Tastic rice as per package instructions.
  • Heat the oil in a non-stick pan.
  • Pan fry the scallops on both sides until slightly golden brown.
  • Set the scallops aside.
  • In the same pan, sauté the onions until translucent.
  • Add garlic and continue to stir for 2 minutes.
  • Add bay leaves, peppers, chickpeas, chillies and bring to a slight boil for a minute.
  • Lower heat and add in the cooked scallops. Cover the pan and allow to simmer for 15 minutes.
  • Add the lime juice, lime zest, fish sauce, soy sauce and stir.
  • Dish up the Tastic rice and add the curry sauce over it.
  • Season with salt and pepper.
  • Garnish with coconut flakes, basil and coriander.


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