If you’re gluten intolerant, be sure your fish sauce and curry paste are also gluten free.
Rice Noodles and Scallops in Green Curry
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Instructions
- Heat 4–5 tablespoons coconut milk with curry paste in a large pot. Cook over low heat, stirring, for 3–4 minutes, until curry starts to darken. Add onion and garlic; cook 3–5 minutes, until onion softens.
- Whack lemongrass pieces to crush slightly. Split each piece lengthwise and add to curry mixture, along with remaining coconut milk, broth, ginger, and fish sauce. Bring near to boil; then reduce heat and simmer, covered, for 5 minutes, until flavors infuse. Add bell pepper and snow peas; cook for 3–4 minutes more, until vegetables are just tender. Discard lemongrass and ginger. Stir in lime juice, and season with salt and pepper.
- Heat coconut oil in a large skillet over medium-high heat. Working in batches, pat scallops very dry and arrange in skillet in a single layer. Cook, undisturbed, for 2 minutes, until a golden-brown crust forms. Turn and brown opposite side. Transfer to a plate and keep warm. Repeat with remaining scallops.
- Cook noodles in boiling water for 2 minutes, until just tender. Drain.
- Divide noodles among four bowls. Pour broth and vegetables over noodles. Scatter basil over noodles, top with scallops, and serve, garnished with lime wedges.
Recipe Notes
Nutrition Facts
Rice Noodles and Scallops in Green Curry
Amount Per Serving
Calories 480
Calories from Fat 108
% Daily Value*
Total Fat 12g
18%
Saturated Fat 9g
45%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 28mg
9%
Sodium 702mg
29%
Total Carbohydrates 67g
22%
Dietary Fiber 4g
16%
Protein 21g
42%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 480 cal, 12g fat (1g mono, 1g poly, 9g sat), 28mg chol, 21g protein, 67g carb, 4g fiber, 702mg sodium
