Quick & Easy Spicy Thai Stir-fry for Summer Day
I’m back from my road trip to Idaho and I miss eating Thai food. I don’t want to spend too much time cooking in the hot summer weather. Looking around I found some frozen Alaskan scallops in the freezer. I bought some fresh green beans at the market and got some fresh mixed basil leaves from the garden. A spicy stir-fry was the answer to fit all expectations–quick and easy, spicy to suit my soul and with cool Thai beer for the 95 degree Seattle weather.
Twenty minutes before dinner, place the beer in the freezer, I turned on the rice cooker and then went into my garden to get some basil. The scallops were thawed. The rest of ingredients are Thai staple ingredients from my kitchen such as red curry paste and roasted red chili paste. The remaining work was to stir-fry it in a wok for about 10 minutes.
This recipe is an impromptu creation and it may not have all the steps and ingredients like when I teach traditional Thai recipes. At home when the focus is to put everything together in a hurry. But all the ingredients I used for this recipe was sufficient to call it an authentic Thai. It was a very satisfying meal. I hope you get a chance to try the recipe. Jarean Arharn Kha — Bon Appétit!
Stir-fried Scallop with Red Curry Paste and Basil
Phad Phed Hoy ShellServes: 2 2 tablespoons canola oil 1 tablespoon curry paste 1 tablespoon roasted red chili paste 3 Thai eggplants, cut into wedge 16 green beans, trimmed 6 large scallops 1/4 cup coconut milk 1/4 cup Thai basil or sweet basil leaves
Heat a wok or skillet on high heat until hot, stir in canola oil red curry and roasted red chili paste and stir until fragrant. Stir in Thai eggplants and green beans and cook for 30 seconds, and then add scallops. Stir well with one hand and add 1 tablespoon coconut milk at a time every 10 seconds. Keep an eye on scallops, when it starts to firm up and the flesh get opaque, it should be done. Then on high heat, stir in basil for 20 seconds. Serve right away with steamed jasmine rice.Please see similar stir-fried with instruction and vedio here: Stir-fried Catfish with Red Curry Paste © 2010 Pranee Khruasanit Halvorsen I Love Thai cooking Pranee teaches Thai Cooking class in Seattle areas, her website is: I Love Thai cooking.com