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Categories:Viewed: 56 - Published at: 4 years ago
Ingredients
- 2 tablespoons red curry paste (use A taste of Thai)
- 1/4 cup lemon juice
- 14 ounces light coconut milk (use Taste of Thai)
- 1/4 cup white vinegar
- 2 tablespoons fish sauce (use Taste of Thai)
- 16 ounces pineapple chunks, drained
- 2 tablespoons sugar
- 2 lbs sea scallops or 2 lbs bay scallops
Method
- In a large skillet over medium heat, combine red curry paste with coconut milk.
- Simmer until an oil forms on surface.
- Stir in fish sauce, sugar, lemon juice and vinegar.
- Bring to a boil.
- Simmer for 2 minutes.
- Add scallops and pineapple.
- Simmer until scallops are cooked, about 3-5 minutes.
- Serve hot over cooked jasmine or basmati rice, and creamed spinach or string beans with shallots.
- Enjoy!
