Thai Bay Scallop Curry

Thai Bay Scallop Curry from #paleo #glutenfree #whole30

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!




  1. FRY: Heat the coconut oil in a large pan and, once hot, add the red curry paste. Fry for a minute or two, until the paste is fragrant.
  2. SOFTEN: Add the onion and bell pepper to the pan: toss to coat and cook until the onions are translucent, about 5 minutes.
  3. SEASON: Add the lime juice, coconut aminos, fish sauce and sesame oil. Add some extra salt to taste if you wish.
  4. 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.
  5. FINISH: Add the bay scallops and fresh spinach. Cook until the bay scallops are opaque and cooked through and the spinach is wilted.


This recipe is Whole 30 compliant but NOT suitable for Autoimmune Paleo. Try serving it with my Lime & Coconut Cauliflower Rice!