If you’re craving a dish that bursts with vibrant flavors and a touch of fiery warmth, the Spicy Coconut Curry Scallops Recipe will quickly become your new favorite go-to. Tender, succulent scallops swim in a luscious coconut curry sauce that perfectly balances heat, creaminess, and aromatic spices. It’s a dish that’s as visually stunning as it is delicious, and best of all, it comes together in just about 25 minutes—ideal for impressing friends or enjoying a special weeknight dinner without fuss.
Ingredients You’ll Need
This recipe leans on simple, fresh ingredients that pack a punch in texture, flavor, and color. Each element plays a vital role in building those irresistible layers of taste—from the sweetness of the scallops to the rich creaminess of the coconut milk and the bold spices that make this curry sing.
- 1 lb sea scallops: Choose fresh, dry-packed scallops for the best natural sweetness and a lovely sear.
- 1 tablespoon olive oil or coconut oil: Essential for a golden, caramelized crust on the scallops without sticking.
- Salt and pepper, to taste: Simple seasoning that enhances every ingredient’s natural flavors.
- 1/2 medium onion, finely chopped: Adds a savory base and slight sweetness as it cooks down.
- 2 cloves garlic, minced: Brings warmth and aromatic depth to the curry sauce.
- 1 tablespoon fresh ginger, grated: Offers a zingy brightness that balances the richness.
- 1 tablespoon red curry paste: The real star for spice and vibrant color—adjust it for your perfect heat level.
- 1/2 teaspoon ground turmeric: Adds earthiness and a gorgeous golden hue to your curry.
- 1/2 teaspoon ground cumin: Provides a warm, nutty undertone that complements the coconut.
- 1/4 teaspoon cayenne pepper (optional): For those who love an extra kick, this brings sharp heat without overpowering.
- 1 (14 oz) can full-fat coconut milk: Creates the luscious, creamy curry base essential to this dish’s character.
- 1/4 cup chicken broth or vegetable broth: Helps to thin the curry slightly while adding subtle flavor nuances.
- 1 tablespoon fish sauce (optional): Deepens the umami and balances sweetness, but you can omit for a vegetarian twist.
- 1 teaspoon lime juice (optional): Adds a fresh, bright finish that lifts the entire curry sauce.
- Fresh cilantro, chopped: A fragrant garnish that gives a burst of herbal freshness and color.
How to Make Spicy Coconut Curry Scallops Recipe
Step 1: Prepare and Sear the Scallops
Start by patting your scallops dry with paper towels—this helps achieve that coveted golden crust. Season them lightly with salt and pepper. Heat one tablespoon of oil in a large skillet over medium-high heat. Once hot, add the scallops with some space in between so they sear instead of steam. Cook each side for about 2 minutes until they develop a caramelized color and just turn opaque. Remove scallops from the pan and set aside to keep warm.
Step 2: Build the Curry Base
In the same skillet, add the remaining oil, then toss in finely chopped onions. Let them soften and become translucent, stirring often, about 3-4 minutes. Add the minced garlic and grated ginger, cooking until fragrant—about a minute. This fragrant trio sets the stage for the spices and sauce.
Step 3: Spice It Up
Stir in the red curry paste, turmeric, cumin, and optional cayenne pepper. Cook the mixture for a minute or two, allowing the spices to bloom and mingle with the onion and garlic. This step is what transforms humble aromatics into a rich, complex curry foundation.
Step 4: Create the Coconut Curry Sauce
Pour in the full-fat coconut milk and the broth, scraping the bottom of the skillet to release any tasty bits stuck to the pan. Bring everything to a gentle simmer and let the sauce thicken slightly, about 5 minutes. Add fish sauce and lime juice if you’re using them—these will add extra layers of flavor and brightness to balance the richness.
Step 5: Combine and Finish
Return the seared scallops to the curry sauce and gently toss to coat. Heat through for another minute or two, but be careful not to overcook the scallops as they can become rubbery. Remove from heat, sprinkle generously with fresh cilantro, and get ready for a culinary delight!
How to Serve Spicy Coconut Curry Scallops Recipe
Garnishes
Beyond the fresh cilantro, consider thinly sliced red chilies or a sprinkle of toasted coconut flakes for extra texture and visual appeal. A wedge of lime on the side is great too, letting everyone add a splash of zesty brightness if they want.
Side Dishes
This dish pairs wonderfully with fluffy jasmine rice or coconut rice to soak up that luscious curry sauce. For a lighter option, serve alongside steamed greens or a crisp cucumber salad to balance the rich flavors.
Creative Ways to Present
For a special touch, serve the curry scallops in individual shallow bowls or charming coconut shell bowls. Drizzling a bit of extra coconut milk or a swirl of chili oil on top can elevate the presentation and hint at the layers of flavor waiting inside.
Make Ahead and Storage
Storing Leftovers
Place any leftover spicy coconut curry scallops in an airtight container and refrigerate for up to 2 days. The scallops are best eaten freshly cooked, but the curry sauce holds up well for reheating.
Freezing
This dish is not ideal for freezing because scallops can become tough when thawed and reheated. If you want to freeze parts of it, try freezing the curry sauce separately without the scallops for up to a month.
Reheating
Reheat gently in a saucepan over low heat to avoid overcooking the scallops. Stir occasionally and add a splash of broth or coconut milk if the sauce thickens too much. Microwaving is possible but riskier for scallop texture.
FAQs
Can I use frozen scallops for this Spicy Coconut Curry Scallops Recipe?
While fresh scallops give the best texture and flavor, frozen scallops can work if thawed properly. Pat them very dry before cooking to get a good sear, which helps maintain texture and taste.
How spicy is this curry? Can I make it milder?
The spice level depends mainly on the amount of red curry paste and cayenne pepper you add. To tone it down, use less curry paste and skip the cayenne; meanwhile, adding coconut milk helps mellow out heat.
Is fish sauce necessary?
Fish sauce adds umami depth and balances sweetness in the curry sauce, but it’s optional. If you’re vegetarian or prefer to skip it, you can substitute it with soy sauce or simply omit it without losing much flavor.
Can I substitute the broth for something else?
Absolutely! Chicken or vegetable broth adds savory notes and thins the sauce slightly. If you want a lighter curry, you could even use water, but broth enhances the overall richness.
What other proteins can I use instead of scallops?
This curry base works wonderfully with shrimp, firm white fish, or even tofu for a vegetarian option. Just adjust cooking times to suit the protein’s needs so everything stays tender and juicy.
Final Thoughts
There’s something incredibly satisfying about the way the Spicy Coconut Curry Scallops Recipe dances between rich creaminess, fragrant spices, and a touch of heat. It’s a dish that’s approachable yet impressive, perfect for those who love a balance of bold flavors and tender seafood. I wholeheartedly encourage you to try making this at home—you might just find your new signature dish to share with friends and family!
Print
Spicy Coconut Curry Scallops Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
A vibrant and flavorful Spicy Coconut Curry Scallops recipe featuring tender sea scallops simmered in a rich and aromatic coconut curry sauce infused with red curry paste, turmeric, cumin, and ginger. This dish combines the creaminess of coconut milk with the zest of lime and the warmth of spices, perfect for a quick yet impressive meal.
Ingredients
Scallops
- 1 lb sea scallops (about 12–16 scallops)
- 1 tablespoon olive oil or coconut oil
- Salt and pepper, to taste
Curry Sauce
- 1 tablespoon olive oil or coconut oil
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste (adjust to spice preference)
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 (14 oz) can full-fat coconut milk
- 1/4 cup chicken broth or vegetable broth
- 1 tablespoon fish sauce (optional, for depth of flavor)
- 1 teaspoon lime juice (optional, for brightness)
- Fresh cilantro, chopped (for garnish)
Instructions
- Prepare the Scallops: Pat the sea scallops dry with paper towels to remove any excess moisture. Season both sides with salt and pepper to taste.
- Sear the Scallops: Heat 1 tablespoon of olive oil or coconut oil in a large skillet over medium-high heat. Once hot, add the scallops in a single layer without crowding the pan. Cook for about 2 minutes on each side until they develop a golden-brown crust and are opaque in the center. Remove scallops from the pan and set aside.
- Sauté Aromatics: In the same skillet, add another tablespoon of olive oil or coconut oil. Reduce heat to medium and add finely chopped onion. Sauté until translucent, about 3-4 minutes. Stir in minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add Spices and Curry Paste: Mix in red curry paste, ground turmeric, ground cumin, and cayenne pepper (if using). Cook for 1-2 minutes, stirring frequently to bloom the spices and deepen the flavors.
- Simmer the Curry Sauce: Pour in the full-fat coconut milk and chicken or vegetable broth. Stir well to combine, bringing the mixture to a gentle simmer. Let it cook for approximately 5 minutes, allowing the sauce to thicken slightly.
- Finish the Sauce and Add Flavor: Stir in fish sauce (if using) for depth and lime juice for brightness. Taste and adjust seasoning if necessary.
- Combine and Heat Through: Return the seared scallops to the skillet, gently spooning the curry sauce over them. Cook for another 2 minutes to warm the scallops through and let them absorb the curry flavors.
- Garnish and Serve: Remove from heat, garnish with freshly chopped cilantro, and serve immediately with steamed rice or your choice of side.
Notes
- For extra heat, increase the amount of red curry paste or cayenne pepper according to your taste.
- Use coconut oil for a richer, more authentic flavor profile.
- If you prefer a lighter sauce, substitute light coconut milk instead of full-fat.
- Fish sauce is optional but recommended for added umami depth; you can substitute soy sauce for a vegetarian alternative.
- Serve this dish with jasmine rice or quinoa for a complete meal.
