- 2 teaspoons oil
- 1 yellow onion peeled and sliced into half moons
- 1 tablespoon freshly minced ginger
- 2 tablespoons green curry paste
- 3 cups chicken, vegetable, or seafood stock
- 1 tablespoon brown sugar
- 2 teaspoons fish sauce
- 2 teaspoons soy sauce
- 15 ounce can coconut milk
- 5 ounces green kale chopped
- 1 jalapeño trimmed
- ¾ cup cilantro leaves and tender stems loosely packed
- 1 lime
- 2 scallions trimmed
- 1 pound scallops side muscle removed
- Salt and pepper to taste
- 1 avocado for serving
- Cooked white rice for serving
- Black sesame seeds for serving
Cook the Aromatics:
Heat oil in a wide pot over medium heat. Add the onion and cook, stirring occasionally, until beginning to soften and turn golden brown, about 5-7 minutes.
Add the ginger and cook for 1 minute until fragrant.
Cook the Green Curry Paste:
Simmer the Broth:
Pour in the stock and bring to a boil. Reduce heat.
In a small bowl, combine the brown sugar, fish sauce, and soy sauce in a bowl and stir it into the broth.
Add the coconut milk and simmer for 15-20 minutes. Taste and season with salt and pepper.
Prepare the Herbs:
To a food processor, add the cilantro, juice of 1 lime, jalapeño, and scallions and pulse until finely minced. Transfer half of the mixture to a small bowl.
Cook the Scallops:
Pat the scallops dry and season all over with salt and pepper. Using tongs, place the scallops in an even layer in the broth. Cover and cook for 4-5 minutes or until the scallops are opaque but not overcooked. Adjust the cook time according to the size of your scallops. Smaller scallops may need 3-4 minutes while larger, jumbo scallops may need 5-6 minutes.
Once the scallops are cooked through, turn off the heat.
Prepare the Avocado Garnish:
Calories: 555kcal | Carbohydrates: 51g | Protein: 33g | Fat: 25g | Sodium: 1309mg | Fiber: 6g | Sugar: 8g | Vitamin C: 16mg