This Creamy Parmesan Chicken and Scallop Pasta is served in a creamy white sauce and is super simple to make and is sure to impress.
I like to use penne pasta for this dish, however you could use fettuccine too.
Drizzle with fresh lemon juice and enjoy!
You don’t have to wait for only a special occasion for this dish, if you have a seafood lover in your life they are sure to enjoy this anytime of the year.
You will want to start by chopping your onion and then mincing your garlic, saute it in a pan and then placing on the side.
Next saute the chicken pieces, and scallops separately in a little butter then set aside.
Before placing everything back in the saucepan to merge together with some heavy cream, chopped yellow pepper, parsley, salt and pepper and fresh parmesan cheese.
Right before serving squeeze some lemon over top and serve hot directly from the pan.
Once you try this simple recipe, you will be hooked, just be careful to not overcook the scallops or it they will become rubbery.
You are going to want to cook it on medium low for a 3 minutes on each side, then remove it immediately from the heat and set aside before tossing back for the last minute with everything else before serving!
Serve in a bowl or on a large plate, this dish is creamy!
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This Red Thai Scallop Curry is super simple to make and can be done in under 30 minutes flat.
There are plenty of ways to make Red Thai Curry and if you follow this blog then you will know that I like to make this dish often and in many different ways.
The nice thing about Thai food is that you prepare it once and then you should have all the necessary ingredients and know how to prepare it again and again.
Before you know it you will be a TOP CHEF in your kitchen, cooking Thai dishes like a Pro.
The scallops still remain sweet in that spicy curry sauce, and work very well alongside the chicken and other ingredients. So if you have never given scallops in Red Thai Curry before, I encourage you to give it a try.
Red Thai Curry is just a bit milder than Green Thai Curry, however both taste similar. There are plenty different ways to make Thai curry, and that is because you can add just about any type of vegetable or meat protein to your dishes.
However the techniques are always the same and the main ingredients are always Coconut milk along with “Lemongrass”, “Galangal”, “Kaffir lime leaves”, “Red Thai curry paste” and for extra heat Bird’s Eye Thai chilies!
Just be careful to remove the seeds of the Bird’s eye chilies because they are very hot, if you decide to use them. I find they are not necessary in this dish, because the particular brand of Red Thai Curry paste that I use has enough heat to it.
See my favorite brand here!
Now if you are not familiar with all those ingredients, Bubba says don’t fret, you can find them all at your local asian grocer or right in the international aisle at your local grocer which will sell it in packages and or jars (see picture) below of the “Red Thai Curry paste” we like to use.
Even though we use the premade “Red Thai Curry paste” in this recipe, we also like to use fresh or frozen “Kaffir leaves” occasional too.
However you do not have to since they are in the “Red thai curry paste” already and the lime squeezed in afterwards does help give it the tang. Once you get all these basic ingredients, you will be shocked at how easy it is to prepare these Thai dishes at home.
Keep in mind a good coconut milk, will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic varieties have the best products.
* Optional ~ for extra broth add 1/2 cup of chicken stock
*Optional ~ for extra heat add 1/2 a Bird’s eye chili to step 6.
*Optional ~ add one chopped roma tomato to step 8
Notes:
“Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai Red Curry Paste” can be found in most Supermarkets, Thai Red Curry paste has all the above ingredients in it needed to make this dish.
Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
Do not eat the “Lemongrass”, “Galangal” and “Kaffir lime leaves” there just for flavoring, if you’re going to use these instead of the Thai Red Curry paste, make sure to bruise each item before adding to the pot.
Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes.
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This Authentic Thai Red Curry Recipe also has orange peppers and asparagus in it and is absolutely delicious!
This recipe is authentic because it has all the elements of a Red Thai Curry that you would find in your favorite Thai restaurant.
Now, your probably saying to yourself! Asparagus is not an authentic thai vegetable. And you would be right!
But the orange pepper is, so that mean’s you can omit the asparagus “but why would you” its delicious!
And use more peppers instead, such as yellow peppers.
I felt like experimenting a little today and so instead using just peppers, I added the asparagus!
Being I adore Thai food, I had 3 bowls to myself this time so it worked out.
Over the course of two days that is and my partner had one the night I made it for dinner.
AUTHENTIC RED THAI CURRY
Is made up of a quality thick coconut milk and ingredaints such as “Kaffir lime leaves”, Lemongrass”, and “Galangal” among other special Thai spices.
Finding these ingredients can be hard if your in North America, so buying a pre-made paste is ideal.
That is because we are using a product that contains all those Thai ingredients already in it.
Such a the one you will see below and is the only brand I will use. It is the best I have found, others are either to sweet or to spicy!
The ONLY brand I will use!!
How to Make Authentic Thai Red Curry Recipe
Start by washing and cutting up your vegetables and slice all according to the size you want.
Wash the chicken breasts, and slice them into thin pieces.
In pot, wok or pan, heat up the oil on medium high and in your “RED THAI CURRY PASTE” saute for 2 minutes till blended.
Next add in the coconut milk and cook for another 2 minutes on medium-high.
Add in your ginger/garlic paste and cook for 2 minutes all together.
Next add in the Chicken and allow it to simmer all together on medium-high for 10 minutes.
Then add in your fish sauce, and simmer for another 2 minutes over low heat.
Add your remaining vegetables. “Asparagus first” then the “Orange Bell Pepper” cook to tender around 6 minutes over medium heat.
Serve with fresh lime juice and a sprig of fresh basil over jasmine rice if desired.
The nice thing about cooking Red Thai curry is how simple it really is. I’m confident that when you prepare it once, you will then have all the necessary ingredients and know how to prepare it again.
Before you know it you will be a TOP CHEF in your kitchen, cooking Thai dishes like a Pro.
So you have two options when preparing this dish, either you can make the Red Thai Curry from scratch with the traditional Thai ingredients.
By crushing it all together in a mortar or you can buy the premade “Red Thai Curry Paste” which has all this in the paste, and is much easier.
This is the method we recommend, as it’s much easier. We hope you give it a try, and let us know how it turned out for you.
To make this popular curry you will want to get your hands on some fresh “Lemongrass”, “Galangal” and “Kaffir lime leaves” which can be found in most Asian stores.
Or purchase the pre made “Thai Red Curry Paste” which can also be found in most Supermarkets, Thai Red Curry paste has all the above ingredients in it needed to make this dish.
Then you will want to add in the lime last, you do not want to cook the lime because it will ruin the flavor.
Also if using fresh “Lemongrass”, “Galangal” and “Kaffir lime leaves” you will want to remove it before consuming the curry.
Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes.
Note: Want more heat, simply add in more Thai Red Curry Paste.
I’m thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
Thailand’s most famous soup recipe is healthy and simple to prepare. However if you’re not accustomed to cooking Thai food Bubba explains, then you’re going to have to source out some ingredients to make this recipe. Nice thing is that once you find them, you can store them and reuse them for creating this recipe or a number of other Thai recipes which call for similar ingredients. Its completely up to you if you want to cook this soup the traditional way using “Galangal”, “Lemongrass”, and Kaffir Leaves which most Asian food stores carry OR you can purchase a bottle of “Tom Yum paste” which most major groceries stores carry and this soup will turn out just as great. If you’re going to make it the more traditional way then Bubba recommends buying the “Galangal”, “Lemongrass”, and Kaffir lime leaves frozen because this way you will get twice the amount and then you will have plenty extra in stock for the next time to make this soup. You will find the two different cooking methods below.
You can either use the store bought “Tom Yum Paste” or make it yourself.
To make yourself, start by tearing the “Kaffir lime leaves” in half to release there flavor. Then slice the bottoms of the lemongrass stalk off and peel away any dried outer layers. Then smash with a rolling pin to soften the stalk which will release the flavors. Cut open your “Thai Bird’s Eye Chilies” (wear gloves as there hot) and remove the seeds, or use “Red Thai Chili Paste” in replace of. And then also tear the “Kaffir lime leaves” in half to release there flavor too, and set aside it all aside.
The Stock:
You will need the heads and shells of 15 prawns. Fry the prawn shells (with some olive oil) in a stockpot until pink, then add your four cups of Chicken Stock and bring to boil. Simmer covered on medium ~ low for 5 minutes, and discard shells. You can also add more shrimp shells/heads if you want a stronger shrimp stock.
The Soup:
Soak your Vermicelli rice in warm water for 10 minutes, drain and set aside.
Wash your Chicken thoroughly, slice and add it to the stock.
Now put the bruised “kaffir limes leaves, lemongrass and galangal slices” or “Tom Yum Paste” in a pot and simmer over low heat for 15 minutes (never allowing it to boil) until the liquid is infused with all those delicious Thai flavors. Then remove the lemongrass, and galangal slices and discard.
Next, add in the Vermicelli noodles, your shrimp, and then either the “Thai Bird’s eye chilies” or “Red Thai Chili Paste” cook till the shrimp is no longer pink.
Remove from heat and stir in the cilantro and lime juice. Serve immediately
In Thailand Tom Yum soup is served with rice and or another Thai dishes. However I like to add Vermicelli noodles to this soup and it becomes a meal.
Notes:
Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
Lemongrass, Galangal and Kaffir lime leaves along with Thai Red Chili Paste can be found in most Asian grocery. And Tom Yum Soup Paste, can be found in most Supermarkets.
What I do is buy my “Lemongrass”, “Galangal” and “Kaffir lime leaves” in frozen packs that my Asian grocery carries. This lasts much longer, and enables me to make this soup a few dozen times before I need to restock.
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