About this recipe: This curry has a wonderful combination of Thai-inspired flavours. Prawns and scallops are cooked in a coconut curry sauce with ginger, garlic and lime juice. You can easily use other types of seafood such as squid, clams or mussels.
Add 1 tablespoon peanut butter to the sauce for a deeper Thai-inspired flavour.
Great recipe! I added the recommended tablespoon of peanut butter and also added a tablespoon of my favorite habenero hot sauce,(Ebese Zozo) which is a curried hot sauce. Next time I'll double the curry paste and add a bit more lime juice. It also seems my jumbo prawns finished quicker than the sea scallops so I'd start the scallops about 2 minutes before I throw in the prawns next time. Very tasty if you like coconut curries, yum! - 05 Jan 2008 (Review from Allrecipes US | Canada)
This was delightful. I substituted regular for light coconut milk which made a very rich sauce and also added a little extra lime juice. I served it with basmati rice and a hot pepper sauce on the side. Now my kitchen is my new favorite place to have curry for dinner! - 13 Jan 2008 (Review from Allrecipes US | Canada)
Added peanut butter as others suggested. Nice addition. As is, "hotness" rating is about 3-4/10, which is right where I like it, not too hot-so add more or less curry paste to taste. Very good. Will definitely make again. - 10 Feb 2008 (Review from Allrecipes US | Canada)