If you’re looking for an elegant yet surprisingly simple seafood dinner, this Thai Curry with Scallops is sure to impress. Tender, perfectly seared scallops are nestled in a rich coconut curry sauce infused with aromatic Thai flavors, fresh vegetables, and fragrant herbs. Ready in about 30 minutes, this dish delivers restaurant-quality taste while being easy enough for a weeknight meal.
Whenever we want a meal that feels a little more special without spending hours in the kitchen, this Thai curry with scallops is our first choice. My husband loves the delicate sweetness of the scallops paired with the creamy coconut curry, and the kids happily spoon the flavorful sauce over bowls of jasmine rice. It’s one of those dinners that fills the house with wonderful aromas, and before long everyone is asking for seconds. Now it’s become our favorite recipe whenever we want to enjoy a restaurant-style meal at home.
Why This Thai Curry with Scallops
This creamy Thai curry combines sweet, buttery scallops with a silky coconut milk sauce flavored with authentic Thai red curry paste, garlic, ginger, and fresh vegetables. Every bite offers a perfect balance of creamy, savory, mildly spicy, and slightly sweet flavors.
The recipe comes together quickly, making it ideal for busy evenings while still feeling elegant enough for entertaining. Fresh lime juice and basil add brightness, while the scallops stay tender and juicy thanks to a quick sear before finishing in the curry sauce.
Ingredients (Serves 5)
- 1½ lb large sea scallops (about 680 g), patted dry
- 2 tablespoons vegetable oil (30 ml)
- 1 medium onion, thinly sliced (about 150 g / 0.33 lb)
- 1 red bell pepper, sliced (about 180 g / 0.40 lb)
- 1 cup snow peas (about 100 g / 0.22 lb)
- 3 garlic cloves, minced (about 15 g / 0.03 lb)
- 1 tablespoon fresh ginger, grated (about 15 g / 0.03 lb)
- 2 tablespoons Thai red curry paste (about 35 g / 0.08 lb)
- 1 can full-fat coconut milk (13.5 oz / 400 ml)
- ½ cup seafood or chicken broth (120 ml)
- 1 tablespoon fish sauce (15 ml)
- 1 teaspoon brown sugar (5 g / 0.01 lb)
- Juice of 1 lime (about 30 ml)
- ¼ cup fresh basil leaves, chopped (about 10 g / 0.02 lb)
- Fresh cilantro for garnish (optional)
- Cooked jasmine rice for serving
Directions
- Pat the scallops dry with paper towels and season lightly with salt and black pepper.
- Heat the vegetable oil in a large skillet over medium-high heat. Sear the scallops for about 2 minutes per side until a golden crust forms. Remove them from the pan and set aside.
- In the same skillet, cook the sliced onion and bell pepper for 3 to 4 minutes until they begin to soften.
- Add the garlic and grated ginger, stirring for about 30 seconds until fragrant.
- Mix in the Thai red curry paste and cook for another minute to release its flavors.
- Pour in the coconut milk and broth, stirring until the curry paste dissolves completely.
- Add the fish sauce and brown sugar, then let the sauce simmer gently for about 5 minutes.
- Stir in the snow peas and cook for another 2 to 3 minutes until crisp-tender.
- Return the scallops to the pan and simmer gently for 2 minutes, just until they are cooked through.
- Finish with fresh lime juice and chopped basil, stirring gently to combine.
- Garnish with cilantro if desired and serve immediately over steamed jasmine rice.
Notes
- Dry scallops thoroughly before searing to achieve a beautiful golden crust.
- Avoid overcooking the scallops—they should be opaque and tender, not rubbery.
- Green curry paste can be substituted for red curry if you prefer a brighter herbal flavor.
- Add vegetables such as zucchini, baby spinach, broccoli, or mushrooms to make the curry even heartier.
- For extra spice, stir in sliced Thai chilies or a pinch of crushed red pepper flakes.
- Leftover curry can be refrigerated in an airtight container for up to 2 days. Reheat gently over low heat to keep the scallops tender.
- Nutritional Note: This dish is rich in lean protein and healthy fats from coconut milk, making it a satisfying meal when served with rice or steamed vegetables.