Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 4.83 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 2tablespoons canola oil
- 4 medium spring onions, sliced
- 5centimeters ginger, peeled and minced
- 3 cloves garlic, peeled and minced
- 3tablespoons Thai green curry paste
- 1 2/3 cup coconut milk, reduced fat
- 2tablespoons fish sauce
- 12 scallops, shelled, fresh
- 250grams tenderstem broccoli, sliced
- 2tablespoons lime juice
- 1/2 bunch coriander, fresh, chopped
Description
Scallops work perfectly in this super quick green curry.
Method
Step 1 of 4
Heat half of the oil in a pan on medium high heat and cook the spring onions, ginger and garlic for 3 minutes. Add the curry paste, fish sauce and coconut milk and bring to a simmer. Cook for 10 minutes to thicken.
Step 2 of 4
Stir in the tenderstem broccoli and cook for 8 minutes, until tender.
Step 3 of 4
Heat the oil in a large non-stick pan and cook the scallops for 1-2 minutes each side, depending on their size.
Step 4 of 4
Serve the curry sauce in bowls topped with scallops, fresh coriander and a squeeze of lime juice.
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