Spicy Coconut Curry Scallops Recipe

If you’re craving something rich, creamy, and packed with spice, these Spicy Coconut Curry Scallops are a must-try! Juicy, seared scallops are smothered in a bold, aromatic coconut curry sauce that’s perfect over rice or noodles. It’s a restaurant-quality dish made easily at home in just 30 minutes!

Why You’ll Love This Recipe

• Bold & Spicy: The curry sauce has just the right amount of heat.
• Rich & Creamy: Coconut milk gives it a silky texture.
• Quick & Easy: Ready in 30 minutes, perfect for a weeknight dinner.
• Versatile: Serve it with rice, noodles, or even crusty bread.

Ingredients You’ll Need

For the Scallops:

• Scallops (12 large) – Sweet and tender.
• Olive Oil (2 tbsp) – For searing.
• Salt & Black Pepper – To season.

For the Spicy Coconut Curry Sauce:

• Coconut Milk (1 can, 14 oz) – Creates a creamy base.
• Red Curry Paste (2 tbsp) – Brings heat and deep flavor.
• Garlic (3 cloves, minced) – Adds aromatic depth.
• Ginger (1-inch piece, grated) – Fresh and slightly spicy.
• Onion (1 small, finely chopped) – Sweet and flavorful.
• Bell Pepper (1, thinly sliced) – Adds a bit of crunch.
• Fish Sauce (1 tbsp) – Enhances the umami flavor.
• Lime Juice (1 tbsp) – Balances the richness.
• Brown Sugar (1 tsp) – Slightly sweetens the sauce.
• Red Chili Flakes (½ tsp, optional) – For extra heat.
• Fresh Cilantro (¼ cup, chopped) – For garnish.

Tools You’ll Need

• Large skillet or pan
• Spatula
• Mixing spoon

How to Make Spicy Coconut Curry Scallops

Step 1: Sear the Scallops

1. Pat the scallops dry with a paper towel and season with salt and pepper.
2. Heat 2 tbsp of olive oil in a large skillet over medium-high heat.
3. Add scallops and sear for 2 minutes per side until golden brown. Remove and set aside.

Step 2: Make the Curry Sauce
4. In the same pan, reduce heat to medium and add chopped onion, garlic, and ginger. Sauté for 2 minutes until fragrant.
5. Stir in red curry paste and cook for 1 minute to enhance its flavor.
6. Add bell peppers, then pour in coconut milk, fish sauce, brown sugar, and red chili flakes. Stir well and simmer for 5 minutes.

Step 3: Combine and Serve
7. Return the seared scallops to the pan and let them cook in the sauce for 2 minutes.
8. Stir in lime juice and remove from heat.
9. Garnish with fresh cilantro and serve hot over rice or noodles.

What to Serve with Spicy Coconut Curry Scallops

• Steamed Jasmine Rice – To soak up the sauce.
• Rice Noodles – For a slurp-worthy experience.
• Grilled Vegetables – Adds extra texture.

Tips for the Best Scallops

• Pat Dry Before Cooking: This ensures a perfect sear.
• Don’t Overcook: Scallops cook quickly—2 minutes per side is enough.
• Taste the Curry: Adjust spice levels with more or less chili flakes.

Storing & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 2 days.
• Reheat: Warm gently over low heat, adding a splash of coconut milk if needed.

Frequently Asked Questions

Can I use shrimp instead of scallops?
Yes! Shrimp works just as well in this dish.

Is there a substitute for fish sauce?
You can use soy sauce or tamari for a similar umami flavor.

Can I make this dish less spicy?
Simply reduce the amount of red curry paste and chili flakes.

Conclusion

This Spicy Coconut Curry Scallops recipe is a bold and flavorful meal that comes together in just 30 minutes. Whether you’re making a special dinner or just want a quick, satisfying dish, this recipe delivers!

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: Thai-inspired

Nutritional Information (Per Serving)
Calories: 350 | Protein: 22g | Carbohydrates: 18g | Fat: 24g | Fiber: 3g | Sodium: 600mg

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