Thai Seared Scallop Choo Chee Curry

Thai Seared Scallop Choo Chee Curry

Course: Entree
Cuisine: Thai
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Marvellina
Seared succulent scallops are smothered in spicy, creamy and rich Thai choo chee curry sauce.
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  • 2 lbs jumbo sea scallops (pat dry with paper towel)
  • 1 Tbsp cooking oil

Red curry sauce:

  • 1 1/2 Tbsp choo chee curry paste or use regular Thai red curry paste to sub
  • 2 Tbsp roasted grated coconut if using regular red curry paste
  • 1 1/2 cup canned coconut cream divided




Roasting the grated coconut:

  • Place the grated coconut on a dry skillet and roast it over medium heat until golden brown and dry, about 12 minutes. Set aside

Prepare choo chee curry sauce:

  • Coconut cream usually floats on top and the bottom is usually liquid. Scoop the cream out to make up to 1 1/2 cups. Pour 1 cup of this in a wok or skillet. Bring it to a boil. The coconut cream will bubble, frothy and separate, you will see a layer of oil on top and the coconut cream turns into curds like
  • Add choo chee curry paste or red curry paste, kaffir lime leaves, and stir-fry for about 1 minute. Add coconut sugar,fish sauce, toasted coconut (if using red curry paste), and the rest 1/2 cup of the coconut cream and bring to a gentle simmer.  You can add more coconut cream if you don't want the sauce to be as thick. Lower the heat to let it gently simmer for about 1 minute. Have a taste and add more brown sugar and/or fish sauce if necessary. Stir to mix everything

When ready to serve:

  • Preheat a frying pan with 1 Tbsp of oil. When the oil is really hot, gently place the scallops in the pan (try not to overcrowd the pan and cook in batches if necessary) and let it cook for 1 minute on each side undisturbed. They should have nice brown sear on each side. Use tongs to remove the scallops and place on serving platter. Repeat with the remaining scallops. Ladle the curry sauce over the scallops and serve immediately


Coconut sugar makes the sauce darker. You can use Thai palm sugar or regular brown sugar. Level of sweetness will be slightly different, so adjust to your taste.