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I am beyond excited to announce that I’ll be partnering with Vita Coco to create fast, healthy, and delicious recipes using their coconut oil. It’s an amazing product, and is delicious in everything from curry, to ice cream, to burgers. This morning for breakfast, it brought my toast to a whole other level of deliciousness!
This is my favourite kind of cold weather eating. Quick, comforting, spicy, and delicious. This recipe can be put together in about 30 minutes, so it’s perfect for a speedy and healthy week night dinner.
Thai Scallop & Prawn Coconut Curry
Serves 4
1 tablespoon Vita Coco coconut oil
1/2 lb scallops
1/2 lb prawns (or shrimp)
1 14 ounce can coconut milk
1 red pepper, diced into small cubes (1 cup)
1 shallot, finely diced
2 cups chicken stock
4 lime leaves
2 stalks lemongrass, halved
2 tablespoons fish sauce
1 tablespoon fresh ginger, finely diced
1 garlic clove, minced
2 tablespoons maple syrup
2 limes, juice and zest
1 tablespoon Thai Red Curry paste
1 bunch cilantro
Jasmine rice, for serving
Heat a large pan over medium, and melt your coconut oil. When the coconut oil has melted, add your ginger, shallot, and garlic, and stir fry for 2 minutes. Finely dice 1 tablespoon of cilantro stalks, and add to the pan. Add your red pepper and curry paste, and stir fry for an additional 2 -3 minutes, until the pepper starts to soften.
To the pan, add your coconut milk, stock, lemon grass, lime leaves, lime zest, and fish sauce, and bring to a simmer. Cook until the sauce starts to thicken, about 5 minutes.
Add your scallops and prawns, and toss to combine in your curry sauce. Cook for 5 – 6 minutes. Add the juice of one lime and your maple syrup. Remove your lemon grass stalks, and lime leaves.
Serve with steamed jasmine rice, and top your curry with a lime wedge and a few sprigs of fresh cilantro.
One response to “Thai Scallop & Prawn Coconut Curry”
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Love your recipes! I would like to send you some of our USDA organic and Fair Trade SoloCoco Coconut oil from Dominican Republic so you can have a taste!
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