Buy Now → Thai Bay Scallop Curry
This Thai curry has a little heat, a lot of creaminess from a secret ingredient and tasty bay scallops. It’s Paleo and Whole 30 compliant, too!
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
Ingredients
Scale
- 1 tbsp / 15 ml coconut oil
- 2 tbsp / 30 ml Thai red curry paste
- 1/2 onion, diced
- 1 bell pepper, cut into thin strips
- 1 can full fat coconut milk
- either 3/4 cup / 180 ml leftover cooked sweet potato
- or 1/2 cup / 120 ml sweet potato puree
- 2 tbsp / 30 ml fresh lime juice, from about 1 lime
- 1 tbsp / 15 ml coconut aminos
- 1 tsp / 5 ml gluten free fish sauce
- 1/2 tsp toasted sesame oil
- 1 lb / 454 g bay scallops
- 4 cups spinach
Instructions
FRY: Heat the coconut oil in a large pan and, once hot, add the Thai red curry paste. Fry for a minute or two, until the paste is fragrant.
SOFTEN: Add the onion and bell pepper to the pan: toss to coat and cook until the onions are translucent, about 5 minutes.
SEASON: Add the lime juice, coconut aminos, fish sauce and toasted sesame oil. Add some extra salt to taste if you wish.
SIMMER: Blend together the cooked sweet potato and the coconut milk in a food processor or blender. Stir the sweet potato & coconut milk mixture into the pan. Bring to a simmer and heat through.
FINISH: Add the bay scallops and fresh spinach. Cook until the bay scallops are opaque and cooked through and the spinach is wilted.
Notes
This recipe is Whole 30 compliant but NOT suitable for Autoimmune Paleo. Try serving it with my Lime & Coconut Cauliflower Rice!
Find it online: https://meatified.com/thai-bay-scallop-curry/