Scallops, Okra, and Tomatoes in Coconut Curry Sauce

Scallops, Okra, and Tomatoes in Coconut Curry Sauce
Photo by Romulo Yanes


  • ½ pound small fresh okra
  • 1 large garlic clove
  • 2/3 cup canned reduced-fat coconut milk
  • 1 ¼ pounds sea scallops, tough muscle removed from side of each
  • ¼ teaspoon black pepper
  • ¼ cup fresh cilantro leaves
  • 2 teaspoons vegetable oil
  • + 7 more ingredients
    • 1 cup low-sodium fat-free chicken broth
    • 1 ½ teaspoons curry powder (preferably Madras)
    • 3 ½ teaspoons salt
    • 1 small onion
    • 1 1-inch piece fresh ginger
    • 3 teaspoons fresh jalapeño chile
    • 1 pound plum tomatoes

Trim tops of okra, being careful not to cut into pods. Cut an X in bottom of each tomato and immerse tomatoes in a 2-quart saucepan of boiling water for 10 seconds. Transfer tomatoes with a slotted spoon (save boiling water) to a bowl of ice and cold water to cool, then peel. Add 1 tablespoon sal...

View full recipe at Epicurious


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