Chu Chee, a traditional Thai red curry made of red chiles and shrimp paste, plays well with wild Alaska scallops and fresh green beans. You can scoop off the top layer of canned coconut milk if you can’t find unsweetened coconut cream. Serve with steamed rice.Makes 2 to 4 ServingsTime: 25 minutes
CHU CHEE RED CURRY SCALLOPS AND GREEN BEANS
- 1 tablespoon canola or vegetable oil + 2 teaspoons
- 1 tablespoon Thai red curry paste
- 2 cups Alaska Grown green beans trimmed and cut into bite-size pieces
- 1 Alaska Grown carrot cut into bite-size pieces (about 1 cup)
- 12 ounces coconut cream unsweetened
- 1 1/2 teaspoons fish sauce
- 1 1/2 teaspoons sugar
- 1 small red bell pepper thinly sliced (about 1 cup)
- 1 kaffir lime leaf thinly sliced, divided
- 8 to 10 wild Alaska scallops
- Garnishes: finishing salt and fresh lime wedges
Heat a heavy-bottom pan over medium high heat. Add 1 tablespoon oil and curry paste; cook, stirring occasionally, until fragrant and toasted, being careful not to burn. Add green beans and carrot; stir and cook 1 to 2 minutes, reducing heat if paste starts to burn. Add coconut cream, fish sauce, sugar, red bell pepper and half of kaffir lime; stir and cook 1 minute. Pat scallops dry with paper towels.
Heat remaining 2 teaspoons oil in a large skillet until hot. Add scallops in a single layer (don’t overcrowd the pan) and let sear until golden brown on one side (about 1 ½ minutes). Turn and place uncooked side in the curry sauce and finish cooking, 1 minute. Garnish with remaining kaffir lime, finishing salt and lime wedges, if desired. Serve with jasmine rice.