Cook Time: 10 minutes
Prep Time: 5 minutes
Ready In: 15 minutes
1 & 1/2 cups rice
1 tsp cooking oil
4 ounce can of Thai curry paste
14 ounce can of coconut milk
1 tbsp fish sauce
2 bell peppers, thinly sliced
1 pound seafood: bay scallops, shrimp, fish, etc.
sprig of fresh basil, leaves torn
1. Cook the rice according to package instructions. Here are my instructions for how to cook rice in the microwave.
2. In a wok or saute pan, heat up the cooking oil over medium-low heat. When shimmering, carefully add in about half of the curry paste and stir for 15 seconds to release its flavors. Whisk in just 1/4 cup of the coconut milk until the curry paste is fully mixed in. Pour in the remaining coconut milk, turn the heat to medium-high and bring to a simmer.
3. Whisk in the fish sauce and taste. If you'd like it more spicy, add in more curry paste. If the curry needs more flavor (not necessarily spice), add in additional fish sauce.
4. Add in the bell peppers and the the scallops. Simmer for 4 minutes or until the scallops are just cooked through. Turn off the heat. Stir in the fresh basil. Serve over rice.