2 Tablespoons (about 8 oz.) canola or grapeseed oil, divided
1 Tablespoon Thai red curry paste
2 cups Alaska Grown green beans, trimmed and cut into bite-size pieces (about 8 oz.)
1 Alaska Grown carrot, cut into bite-size pieces (about 1 cup)
1 can (13.6 oz.) 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
Sea salt and Fresh ground black pepper, to taste
Jasmine rice, as needed
2 to 4 lime wedges
*Substitute 2 Thai basil leaves or 1 large basil leaf, if lime leaves are not available.
Heat a large saucepan over medium heat. Add 1 tablespoon of the oil and curry paste; cook, stirring constantly until fragrant, about 1 minute. Stir in green beans and carrot; cook 1 to 2 minutes. Add coconut cream, fish sauce, sugar, bell pepper, and half of kaffir lime; stir and cook 2 minutes. Pat scallops dry with paper towels.
Heat remaining 1 tablespoon oil in a large skillet until hot. Add scallops in a single layer (don’t overcrowd the pan) and sear until golden brown on both sides. Place scallops and liquid into curry sauce and heat through. Serve over jasmine rice; season with salt and pepper and a squeeze of lime.
Recipe courtesy of Navachai Family, Lemongrass, Fairbanks, AK
“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.”