• Ali

Thai Green Prawn & Scallop Curry

Ali Bilton • Feb 19, 2020

A special weeknight treat with the scallops! You can easily swap the prawns and/or scallops to chunks of white fish to make it more accessible/cheaper. You can also change it to any other meat that you fancy, such as chicken or sliced pork. Make it veggie by using sweet potato etc, but you'll just need to cook it for a little longer. If spice isn't your thing just take the seeds out of the chillis, and if you think you want more, try using Birdseye chillis and see if you can handle it!


250g big raw prawns

6 large scallops

2 tsp ground nut oil

2 tsp fish sauce

½ teaspoon of palm sugar or light soft brown sugar

200ml (7 floz) coconut milk

Curry Paste

4 spring onions, cleaned and roughly chopped

Juice of ½ lime, reserving zest

1 green chillies, deseeded and finely chopped

1 stalks of lemongrass, chopped, discarding the tough outer leaves

3 lime leaves, discard the midrib and shred finely

5 cm (2 inch) piece thumb of fresh ginger, peeled and chopped

2 tsp fish sauce

2 tsp of ground nut oil

½ tsp of palm sugar of light brown sugar

handful of coriander, leaves stripped and saved for serving.


• Using a pestle and mortar pound the paste ingredients adding one at a time, use the coriander stalks only

• Pound until as smooth as possible

• Chop the chicken thighs into large bite size pieces

• Heat a wok until smoking and add the remaining tablespoon of oil.

• Fry 1 tablespoons of the curry paste for 2 minutes

• Any unused curry paste can be kept refrigerated for up to a week

• Add the fish sauce and palm sugar

• Add the chicken pieces and stir-fry quickly until golden

• Add the coconut milk and reduce heat

• Simmer curry for 5 minutes

• Serve with Thai Jasmine rice and garnish with reserved coriander leaves

• Serves two

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