Seafood: Rice Noodles and Scallops in Green Curry

By á-3151

If you’re gluten intolerant, be sure your fish sauce and curry paste are also gluten free.

Ingredients

• 1 14-ounce can coconut milk, divided
• 1 tablespoon plus 1 teaspoon Thai green curry paste
• 1 small yellow onion, quartered and thinly sliced crosswise
• 3 cloves garlic, minced
• 2 (5-inch) pieces lemongrass bulb
• 1 1/2 cups low-sodium chicken broth
• 6 (1/8-inch) slices peeled fresh ginger
• 1 tablespoon plus 1 teaspoon low- sodium fish sauce
• 1 large red bell pepper, cut into 1⁄2-inch cubes
• 2 cups snow peas, cut into 1-inch segments
• Juice of 2 small limes
• 1 tablespoon coconut oil
• 3 ⁄4 pound large sea scallops
• 4 ounces rice noodles (vermicelli or maifun)
• 1 ⁄4 cup chopped fresh Thai or sweet basil
• Lime wedges, for garnish

Details

Servings 4

Preparation

Step 1

Heat 4–5 tablespoons coconut milk with curry paste in a large pot. Cook over low heat, stirring, for 3–4 minutes, until curry starts to darken. Add onion and garlic; cook 3–5 minutes, until onion softens.
Whack lemongrass pieces to crush slightly. Split each piece lengthwise and add to curry mixture, along with remaining coconut milk, broth, ginger, and fish sauce. Bring near to boil; then reduce heat and simmer, covered, for 5 minutes, until flavors infuse. Add bell pepper and snow peas; cook for 3–4 minutes more, until vegetables are just tender. Discard lemongrass and ginger. Stir in lime juice, and season with salt and pepper.
Heat coconut oil in a large skillet over medium-high heat. Working in batches, pat scallops very dry and arrange in skillet in a single layer. Cook, undisturbed, for 2 minutes, until a golden-brown crust forms. Turn and brown opposite side. Transfer to a plate and keep warm. Repeat with remaining scallops.
Cook noodles in boiling water for 2 minutes, until just tender. Drain.
Divide noodles among four bowls. Pour broth and vegetables over noodles. Scatter basil over noodles, top with scallops, and serve, garnished with lime wedges.