Recipe: Thai green curry with scallops

Rating: 4.6 stars based on 1024 reviews


    For the paste

    • 3 lemongrass stalks, chopped
    • 4 green bird's-eye chillies, seeds removed, chopped
    • 4 lime leaves, chopped
    • 1 lime, zest and juice only
    • 1 banana shallot, chopped
    • 2cm/¾in knob galangal (or fresh root ginger)
    • 2 garlic cloves, peeled and chopped
    • 4 tbsp coriander root
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • ½ tsp crushed black peppercorns
    • 2 tbsp Thai fish sauce
    • 1 tsp palm sugar

    For the curry

    • 2 tbsp vegetable oil
    • 400ml/14fl oz coconut milk
    • 125g/4½oz pea aubergines
    • 2 limes, juice only
    • 12 hand-dived scallops, scallop removed and roe discarded
    • 2 tbsp chopped coriander leaves
    • 2 tbsp Thai basil, torn


    • For the paste, place all the ingredients in a blender and blend until smooth.
    • For the curry, heat a wok and add a tablespoon of oil and the paste. Cook for a couple of minutes and then add the coconut milk, pea aubergines and lime juice.
    • Meanwhile, heat a large frying pan and add the remaining oil. Once hot, add the scallops. Cook for a couple of minutes on each side.
    • To serve, place the scallops on serving plates and pour over the sauce, or drop the scallops in the sauce just before serving. Garnish with the coriander and Thai basil.


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