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Curried Scallops in Coconut Milk with Stevia

Curried Scallops in Coconut Milk with Stevia is a modern Fusion recipe for a classic light curry of scallops cooked with chillies and curry powder in a coconut milk and vegetable stock base that's swetened with stevia leaves. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Curried Scallops in Coconut Milk with Stevia.

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Serves:

4

Rating: 4.5 star rating

Tags : CurrySpice RecipesHerb RecipesUSA Recipes



Ingredients:

1 tbsp finely-chopped fresh ginger
2 garlic cloves, finely chopped
1/2 red chilli, finely chopped
1 tsp curry powder
200g scallops, marinated in the juice of 2 limes for 10 minutes
sea salt, to taste
250ml vegetable stock, or water
120ml coconut milk
6 stevia leaves, finely chopped
4 spring onions, finely sliced, to garnish
groundnut oil, for frying

Method:

Heat a little oil in a work or pan. Add the ginger, garlic and chilli and stir-fry for 1 minute. Add the curry powder then stir in the marinated scallops. Season with a little salt, to taste and stir-fry for 1 minute more.

Now add the stock, coconut milk and stevia. Bring the mixture to a boil, reduce to a simmer and cook for about 3 minutes, or until the scallops are just done.

Ladle onto a bed of rice, garnish with the spring onions and serve.