Simple Thai Curry with Scallops and String Beans

Ingredients

• 1 cup jasmine rice
• 1 (13.5 oz) can coconut milk
• 1-1 1/4 lb sea scallops, (about 16 scallops, depending on size)
• 3 Tbsp neutral oil
• Kosher salt
• 4 Tbsp neutral oil (divided)
• 1 lb string beans, (or haricot verts, ends trimmed, cut into 2" pieces)
• 2 cloves garlic, (finely chopped)
• 1 tsp ginger paste
• 2 Tbsp low-sodium soy sauce ()
• 2 Tbsp rice wine vinegar
• 1 Tbsp sesame oil
• 1 (13.5 oz) can coconut milk
• 2 Tbsp red curry paste
• 1 Tbsp brown sugar
• 3 Tbsp fish sauce
• 2 Tbsp fresh lime juice ()
• Serving suggestions: fresh basil, cilantro, sliced scallions, lime wedges, and crushed peanuts ()

Instructions

1. 1

   Rinse the rice. Rinse rice in a colander under cool water until water runs clear, about 30-60 seconds.

2. 2

   Cook the rice. Combine rinsed rice and 1 can coconut milk in a medium sauce pan. Bring to a boil, reduce heat to a simmer, then cover and cook 20 minutes. Set aside. For rice cooker instructions, see below.

3. 3

   Dry the sea scallops. Meanwhile, sprinkle scallops generously with Kosher salt on both sides, then place on a paper towel lined plate to dry for 15 minutes. Gently pat scallops dry on both sides, then season again lightly with ½ tsp Kosher salt.

4. 4

   Start the coconut curry sauce. In a large sauté pan or wok, heat 2 Tbsp neutral oil over high heat. Add string beans and cook, stirring often, 4-5 minutes or until blistered and beginning to brown on all sides. Add 2 cloves minced garlic and 1 tsp ginger paste then cook 1 minute more. Deglaze the pan with 2 Tbsp soy sauce, 2 Tbsp rice wine vinegar, and 1 Tbsp sesame oil, scraping the bottom of the pan to release any brown bits.

5. 5

   Finish the sauce. Pour in remaining 1 can of coconut milk, then add 2 Tbsp red curry paste, 1 Tbsp brown sugar, and 3 Tbsp fish sauce, using the back of a spatula to throughly incorporate into the sauce. Add fresh lime juice, stir to combine, then taste and adjust seasonings as necessary, adding more soy sauce or salt as needed. Reduce heat to a simmer while you cook the scallops.

6. 6

   Cook the scallops. Heat a large heavy bottomed skillet over high heat. Heat 3 Tbsp neutral oil, then add scallops to the pan, being careful they do not touch. Cook for 1-2 minutes, or until the scallops have a deep golden brown crust and release easily from the pan. Flip, cook 30-60 seconds more, then remove.

7. 7

   Garnish, then serve! Spoon Thai curry sauce and string beans over coconut rice. Place 3-4 scallops on each bowl, then garnish with fresh basil, cilantro, scallions, and crushed peanuts. Serve with lime wedges on the side.