Some weeknights just call for something a little special, and for me, that often means bringing a bit of Thai warmth into the kitchen. I remember the first time I made this Thai Curry with Scallops—it was one of those evenings when I was craving something fragrant, creamy, and bright with lime. I didn’t want heavy pasta or plain seafood; I wanted a bowl that felt both comforting and fresh.
This dish checks every box. The coconut curry is silky and full of flavor, the scallops are tender with that beautiful golden sear, and the lime and herbs give everything a clean, fresh finish. It’s one of those recipes that looks impressive but comes together quickly enough for a weeknight dinner.
Why This Thai Curry Always Feels Special
The magic of this dish is in the contrast. The curry is rich and aromatic, with gentle heat from red curry paste and chili garlic sauce, but then the lime juice cuts through and makes it taste bright and balanced. Scallops work beautifully here because they’re delicate and sweet—they soak up just enough of the curry without losing their own flavor.
I often describe this dish as “restaurant-style comfort” at home. It’s fancy enough to make you feel like you’re treating yourself, but simple enough to make after work. The coconut milk brings a silky texture, and the herbs on top make it feel fresh every time.
My Go-To Tips for the Perfect Curry
Over the years, I’ve learned that small touches make a big difference in dishes like this:
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Dry the scallops really well before searing. If they’re wet, they’ll steam instead of caramelizing, and that golden crust is what makes them special.
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When I sear scallops, I only brown one side. That little trick keeps the texture tender and luxurious.
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Use full-fat coconut milk. It makes the curry smooth and velvety, without that thin, watery texture.
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I always taste the curry base before adding the scallops. Sometimes I squeeze in a little extra lime juice or adjust the heat depending on my mood.
I remember one night when I almost skipped the lime zest, thinking it wouldn’t make a difference. It absolutely does. That burst of citrus is what ties everything together.
Make Ahead Tips That Save Time
This curry is fantastic for busy evenings because the base can be made in advance. I often cook the curry sauce earlier in the day or even the night before. It actually tastes better after sitting in the fridge for a few hours because the flavors meld together beautifully.
When it’s time to serve, I just warm the sauce gently, sear the scallops fresh, and spoon everything over rice. If you want to save even more time, chop the onions, peppers, and herbs ahead of time and keep them ready in separate containers.
Serving Ideas I Love
I usually serve this Thai curry over steamed jasmine rice because it soaks up the sauce perfectly. But it also works beautifully with rice noodles for a lighter option. Sometimes I add a few extra veggies like baby bok choy or snap peas if I want a bit more texture.
For a slightly fancier dinner, I garnish with fresh cilantro, Thai basil, and a squeeze of extra lime. The herbs aren’t just decoration—they lift the whole dish and give it that fragrant finish.
Storing and Reheating
The curry base stores really well. I keep it in an airtight container in the fridge for up to three days. When reheating, I warm it slowly over medium heat so it doesn’t separate. Scallops, however, are best cooked fresh, so I usually sear them just before eating.
If there are leftover scallops, I warm them very gently in the sauce or in a covered pan for just a minute or two. Overcooking can make them rubbery, so a light touch works best.
FAQs
Can I use shrimp instead of scallops?
Yes. Shrimp or even a firm white fish like seabass works wonderfully with this curry base.
Is this curry spicy?
It has a mild to medium heat. You can adjust by using more or less curry paste and chili garlic sauce.
Can I make it dairy-free?
This curry is naturally dairy-free since it uses coconut milk, so it’s perfect for that.
Do I need Thai basil?
It’s not mandatory, but it adds a lovely aroma. Regular basil or cilantro works too if that’s what you have.
Thai Curry Scallops
These tender scallops are nestled in a silky Thai curry sauce bursting with lime, coconut, and just the right kick of heat.
Ingredients
- 1 pound sea scallops
- 3 limes (zest and juice)
- 1 tablespoon vegetable oil
- 1 cup sweet onion, chopped
- 1 orange bell pepper, chopped
- 1 tablespoon ginger paste
- 2 tablespoons fish sauce
- 5 teaspoons Thai red curry paste
- 2 tablespoons chili garlic sauce
- 1 can unsweetened coconut milk (not lite)
- Salt and pepper, to taste
- Steamed jasmine rice, for serving
- Fresh cilantro, for garnish
- Fresh Thai basil, for garnish
- Lime wedges, for garnish
Instructions
- Pat the scallops dry with paper towels and set them aside. Zest and juice the limes to prepare the fresh flavor base for the sauce.
- Heat the oil in a skillet over medium heat. Add the chopped onion and bell pepper and sauté for about 5 minutes, or until the onion turns translucent and fragrant.
- Stir in the ginger paste, fish sauce, red curry paste, chili garlic sauce, coconut milk, lime juice, and lime zest. Season with a little salt and pepper to taste, then let the sauce gently simmer for about 7 minutes so the flavors deepen.
- In a separate skillet, sear the scallops over medium-high heat for 1–2 minutes per side, until they develop a golden crust and are cooked through.
- Spoon warm jasmine rice into bowls, ladle the creamy curry sauce over the top, and place the seared scallops on top.
- Garnish with fresh cilantro, Thai basil, and lime wedges for a bright, fresh finish.
Notes
- Make sure to dry your scallops well before searing—this helps them develop that perfect golden crust. If you prefer a milder sauce, reduce the chili garlic sauce slightly. The curry also pairs beautifully with shrimp or firm white fish.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 286Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 46mgSodium 1833mgCarbohydrates 33gFiber 3gSugar 5gProtein 27g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This Thai Curry with Scallops is one of those dishes that feels like a little escape on an ordinary evening. The coconut, lime, and curry come together in a way that’s both soothing and bright, and the scallops add that touch of elegance without any fuss.
Every time I make this, it reminds me that good food doesn’t have to be complicated. Sometimes it’s just a matter of taking familiar ingredients and giving them a little love and time. One bowl of this curry, and the day instantly feels better.
