Update my dinner status, I'm making this tonight.
20 chefs marked this as Favorite
Servings: 2 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 8 big scallops
- 2 pieces of boneless skinless chicken (cubed)
- 4 long beans (cut into 2-inch lengths)
- 1 Some thickly sliced carrot
- 1 cup of Bamboo shoots
- 2 tablespoon oil
- 3 tablespoon red curry paste ( I used Mae Ploy red curry paste)
- 4 teaspoons palm sugar
- 0.5 teaspoon fish sauce
- 1 1/2 cup of coconut milk
- 0.5 cup water
Preparation
Heat up a small pot with the cooking oil. Saute the red curry paste until aromatic. Add the scallops and chicken into the pot and stir well with the curry paste. Add coconut milk, water, long beans, carrots, and bring the curry to boil. Add fish sauce, palm sugar, and stir-continuously until the chicken is fully cooked, dish out and serve immediately with steamed jasmine rice.
