- 1 tsp Coconut oil
- 1 can Organic Coconut Milk
- 1 Orange Pepper
- 1 cup Spinach
- 1 large Chicken Breast
- 10 medium Scallops
- 1 tsp Ginger/Garlic Paste
- 1 tsp Sugar
- 1 tsp Lime
- 1 tsp Salt
- 2 tbsp Red Thai Curry Paste
- 2 Kaffir lime leaves
- 1 tsp Fish Sauce
This Red Thai Curry with Scallops, Chicken, Peppers and Spinach 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
- “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.
I’m thrilled you are reading one of my recipes, if you made this recipe i’d 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!
PIN IT FOR LATER
To make Red Thai Curry
Start by washing your peppers, chop and set aside. Do the same with the spinach, set aside. Do the same with your chicken breasts, set aside.
In a small bowl season your scallops with salt, set aside.
In pot, wok or pan, heat up the coconut oil on medium high and in your “RED THAI CURRY PASTE” saute for 2 minutes till fragrant.
Then add in your fish sauce, sugar, “scallops” simmer till shrimp is light pink but not fully cooked, turn off heat and let the scallops cook fully in the hot liquid.
Lastly, add in the juice of a whole lime.