Wednesday , January 17 2018
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Shrimp and Scallop Thai Curry


Shrimp and Scallop Thai Curry

Shrimp and scallop Thai curry was one of the most impressive and delicious courses I ate when I traveled to Thai last year. This is also the heading food reminds me of the taste of Thai healthy meals. Actually, Asian cuisine is totally interesting and admirable, which seems to open the door to precious treasure of culinary art including nutritious knowledge and cooking technique. Asian always finds private ways to create an abundance of easy but beautiful, simple but tasty dishes. Curry is a familiar treat and do not certainly belong to only Thai people, but they make it incredibly attractive as though it was born in this country.

I got this Thai curry recipe from a friend, who is an Asian cuisine fan. I was excited about cooking Thai seafood curry at home for my family and seeing their surprise. I really wanted to receive their feedback on what I would cook. I spent time to collect featured ingredients and spices like Thai green curry paste, fish sauce and Sriracha chili sauce. This is the key to Thai curry because Thai food mostly has spicy taste and distinctive flavor. Main ingredients may be flexible changed, if desired. I marinated shrimp and scallop in some fresh turmeric juice to eliminate fishy smell, fried them briefly before adding them to the crock. You ought to be patient to turn down low heat for a better curry. Do not cook it on high unless you are in a hurry. According to Asian culinary style, I also cooked rice to serve with this curry, just very awesome. A bowl of rice covering colorful and flavorful curry on top looks beautiful and smells good. My husband and children love it very much. It deserves an important position on the list of easy dinner ideas that every family needs at times. Maybe it enriches your Christmas recipes for the upcoming Christmas party. Here is the gluten free recipe totally scrumptious and appropriate for chef at home.


  • 1 onion, thinly sliced
  • 1 cup julienne-cut carrots
  • 1 can coconut milk
  • 1/2 cup bottled clam juice
  • 2 tablespoons quick-cooking tapioca
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon minced garlic
  • 2 tablespoons bottled Thai red or green curry paste
  • 1 teaspoon lime zest
  • 1 pound large shrimp, peeled, deveined, and tails removed
  • 3/4 pound sea scallops
  • 1 red bell pepper, thinly sliced
  • 1 bag baby spinach, coarsely chopped
  • 1 tablespoon fresh lime juice
  • 3 scallions, thinly sliced
  • 3 tablespoons finely chopped peanuts
  • 2 tablespoons finely chopped cilantro
  • Sriracha chili sauce or other hot sauce
  1. stir together the first 11 ingredients in the slow cooker crock. Cover and cook 3 hours on LOW (or 1 1/2 hours on HIGH)
  2. Add the shrimp and scallop to the crock and stir well. Stir in the bell pepper and spinach. Cover and cook another 2 hours on LOW (or 1 hour on HIGH). Stir in lime juice and scallions. Garnish each serving with peanuts and cilantro. Offer sriracha on the side, if desired.

Shrimp and Scallop Thai Curry

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