Thai Scallop & Prawn Coconut Curry

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Serves 4

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Serve with steamed jasmine rice, and top your curry with a lime wedge and a few sprigs of fresh cilantro.