The Rye Spice Co. Ltd.

Suppliers of Herbs, Spices and other Culinary Ingredients

Scallops in a Thai Red Curry Sauce


This Spicy Scallop dish is perfect for a Main or Starter anytime of the year.


For the Red Curry Sauce:

Other Ingredients:

  • 8-10 Medium Scallops
  • 1/2 cup Coconut Milk
  • 2 Whole Star Anise (more to decorate if you wish)
  • Handful of Fresh Coriander Leaves (optional)
  • 4 wedges of Lime (optional)
  • 3 tbsp Vegetable Oil


  1. Put all the Curry Sauce ingredients into a blender and mix into a smooth paste.
  2. Mix 3 dessert spoons of the paste and the Scallops covering them well in a seperate bowl and set aside.
  3. Heat the Vegetable Oil in a pan and add the rest of the Curry Paste, cook for two minutes.
  4. Add the Whole Star Anise to the pan of sauce and cook for a further two minutes.
  5. Slowly add 1/2 cup more of Coconut Milk and simmer for 5 minutes stirring occasionally until blended and bubbling.
  6. Add the Scallops and cook for 3-4 minutes depending on the size of them.  Check the Scallops are white and not a fleshy colour inside to ensure they are cooked.
  7. Serve with a scented rice such as Coconut or Jasmine and garnish with Lime Wedges, Whole Star Anise and Coriander Leaves or for an alternative serve the Scallops on a small plate and drizzle over some of the Curry Sauce, and decorate for a nice starter.

Categories: Recipes

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The Rye Spice Co. Ltd.
Unit 2, Hollands Business Park
Rye Harbour Road
East Sussex
TN31 7TE

Tel: 01797 225 015