Thai stew with scallops
4 servings
60 minutes
Thai stew with scallops is an exquisite dish that harmoniously blends the rich flavors of Eastern cuisine. Tender scallops sautéed in aromatic peanut oil absorb the spicy notes of garlic and ginger, creating a perfect combination with blanched vegetables that retain their freshness and brightness. The sauce made from coconut milk, chicken broth, and red curry paste gives the dish a rich flavor and silky texture. This dish was born in the heart of Thailand, where cooking is a true art that combines fresh ingredients and subtle flavor accents. Thai stew with scallops is served with cilantro and black sesame seeds, adding elegance and a finishing touch. This delicacy is perfect for a special dinner, allowing you to enjoy the richness of Thai gastronomy.
1
The sauce (naturally made before frying the vegetables): red onion (20), ginger (10), chili (10), and a clove of garlic are sautéed in peanut oil.
- Red onion: 100 g
- Ginger: 1 piece
- Chili pepper: 50 g
- Garlic: 4 cloves
- Peanut oil: 200 g
2
A little red curry is added.
- Red curry paste: 50 g
3
Add 70 ml of chicken broth, 50 ml of coconut milk, and 50 ml of 33% cream. Simmer a little.
- Chicken broth: 70 ml
- Coconut milk: 50 ml
- Cream 30% fat: 50 ml
4
Then everything is sent to the blender and whipped into a sauce.
5
All vegetables are briefly blanched and placed in ice to preserve color.
6
Next, peanut butter is taken, and garlic and julienned ginger are sautéed in it to infuse the oil.
- Peanut oil: 200 g
- Garlic: 4 cloves
- Ginger: 1 piece
7
Then the scallops are fried in this oil and placed on a paper towel.
- Peanut oil: 200 g
8
In this oil, the white part of green onions is fried, and then all the vegetables are chopped as desired.
- Spring onion: 50 g
- Zucchini: 1 piece
- Courgette: 1 piece
- Celery stalk: 1 piece
- Sweet pepper (capsicum): 1 piece
- Baby corn: 1 piece
- Asparagus: to taste
9
Heat for 2-3 minutes and add a little sauce.
- Red curry paste: 50 g
10
Then, vegetables are placed on a plate, topped with scallops, and can be sprinkled with cilantro and black sesame.
- Cilantro: to taste
- Black sesame seeds: to taste
