1tablespoon plus 1 teaspoon Thai green curry paste
1small yellow onion, quartered and thinly sliced crosswise
2 (5-inch)pieceslemongrass bulb
1 1/2 cupslow-sodium chicken broth
6 (1/8-inch) slices peeled fresh ginger
1tablespoon plus 1 teaspoonlow- sodium fish sauce
1large red bell pepper, cut into 1⁄2-inch cubes
2cupssnow peas, cut into 1-inch segments
Juice of 2 small limes
1tablespoon coconut oil
3⁄4 poundlarge sea scallops
4ouncesrice noodles (vermicelli or maifun)
1⁄4 cupchopped fresh Thai or sweet basil
Lime wedges, for garnish
Heat 4–5 tablespoons coconut milk with curry paste in a large pot. Cook over low heat, stirring, for 3–4 minutes, until curry starts to darken. Add onion and garlic; cook 3–5 minutes, until onion softens.
Whack lemongrass pieces to crush slightly. Split each piece lengthwise and add to curry mixture, along with remaining coconut milk, broth, ginger, and fish sauce. Bring near to boil; then reduce heat and simmer, covered, for 5 minutes, until flavors infuse. Add bell pepper and snow peas; cook for 3–4 minutes more, until vegetables are just tender. Discard lemongrass and ginger. Stir in lime juice, and season with salt and pepper.
Heat coconut oil in a large skillet over medium-high heat. Working in batches, pat scallops very dry and arrange in skillet in a single layer. Cook, undisturbed, for 2 minutes, until a golden-brown crust forms. Turn and brown opposite side. Transfer to a plate and keep warm. Repeat with remaining scallops.
Cook noodles in boiling water for 2 minutes, until just tender. Drain.
Divide noodles among four bowls. Pour broth and vegetables over noodles. Scatter basil over noodles, top with scallops, and serve, garnished with lime wedges.
Rice Noodles and Scallops in Green Curry
Amount Per Serving
Calories 480Calories from Fat 108
% Daily Value*
Total Fat 12g18%
Saturated Fat 9g45%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Total Carbohydrates 67g22%
Dietary Fiber 4g16%
* Percent Daily Values are based on a 2000 calorie diet.