Scallops Poached in Thai Coconut Curry Broth
Recipe type: Appetiser, Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
This delicious preparation of scallops hits all flavor notes-salty, sweet, sour, and spicy. The coconut milk makes a smooth, but not too heavy, broth. The flavors of the ginger, lemongrass and lime enhance the coconut broth. Coconut juice is easy to find in Asian and Latino markets. If unavailable, substitute filtered water.
  • 2 cups organic low-sodium chicken stock or broth
  • 2 (15-ounce) cans unsweetened lite coconut milk
  • 1 cup coconut juice
  • ½ cup sliced onion (about ½ small onion)
  • 1 medium clove garlic, sliced
  • 1 teaspoon Thai Kitchen Red Chili Paste
  • 2 generous tablespoons peeled, sliced fresh ginger
  • 1 large stalk of lemongrass, tough outside layer removed, thinly sliced.
  • 1 teaspoon finely grated lime zest
  • 2 teaspoons fresh lime juice
  • 1½ pounds sea scallops
  • 2 cups cooked brown basmati rice
  1. In a large saucepan, combine the chicken stock or broth, coconut milk, coconut juice, onion, garlic and red chili past. Bring to a simmer and cook over medium-low heat for 30 minutes.
  2. Add the ginger and lemongrass and simmer for 20 minutes, until reduced to approximately 4 cups. Strain the broth and discard the solids. Add the lime zest and lime juice.
  3. Heat the broth to a simmer and add the scallops. Cook for about 2 minutes, until just opaque in the center. Cook time will vary depending on the size of the scallops.
  4. Serve the scallops and broth in bowls on a bed of brown basmati rice.
Recipe by Good Food Buzz at