SunRice

Coconut Curry with Scallops

I am using:

Prep time

15min

Cook time

60min

Enjoy Asian cuisine at home with this coconut curry with scallops recipe! This dish is not just easy to make, but has a gourmet taste that you'll love.

SunRice Microwave Black Rice Pouch

SunRice Microwave Black Rice Pouch

* Silky texture and vibrant colour * Nutritious wholegrain * Gluten free * Great source of protein, energy, and fibre * Special heat technology, no added colours, flavours, or preservatives * Suitable for lunch or dinner

View product

Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 2 cup SunRice Black Rice

  • 2 tbsp Vegetable Oil

  • 16 Scallops (large)

  • 2 tbsp Thai Red Curry Paste

  • 1 pinch Palm Sugar (or brown sugar (to taste))

  • 1 tsp Fish Sauce (to taste)

  • 1 cup Coconut Milk

  • 4 Kaffir Lime Leaves (torn in half)

  • ½ cup Thai Basil Leaves

  • 3 Spring Onions (baby herb sprigs and/or chilli strips for garnishing)

Black Rice

Black rice is treasured for its nutritional values, exquisite burgundy-purple colour when cooked, chewy texture and a rich, nutty flavour. It creates a striking contrast in any dish and is often prepared as a dessert, such as black rice pudding.

Characteristics

Longer Grains

Longer Grains

Nutty

Nutty

Hint of Sweetness

Hint of Sweetness

Photo of Coconut Curry with Scallops

Method

  • Cook SunRice Black Rice as per pack instructions.

  • Add oil to hot fry pan.

  • Pat dry scallops, add to pan and sear for 30 seconds. Turn scallops and sear until lightly browned and caramelised but not fully cooked.

  • Remove scallops from pan and set aside.

  • Turn the heat down to low, add curry paste and gently fry for half a minute. Add coconut milk and kaffir lime leaves, bring to the boil until sauce has desired consistency.

  • Season with sugar and fish sauce.

  • Return scallops to the pan, reheat and add the Thai basil.

  • Place rice onto plate or bowl. Arrange scallops and sauce in the centre of the dish and garnish as desired.

More recipes like this one