Thai Yellow Curry with Shrimp and Scallops

Thai Yellow Curry with Shrimp and Scallops
Photo by Scott Phillips


  • 1 cup sliced unripe green papaya (¼-inch-thick bite-size slices)
  • Lime wedges, for garnish
  • 1 tsp. fish sauce; more as needed
  • 1 cup bite-size asparagus pieces
  • ½ lb. large shrimp, peeled and deveined
  • ¼ cup loosely packed chopped fresh cilantro
  • 1 cup halved cherry tomatoes
  • + 6 more ingredients
    • 2 Tbs. light brown sugar or light brown palm sugar; more as needed
    • 1 (13.5- to 14-oz.) can coconut milk
    • 6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
    • ½ lb. scallops, cut into bite-size pieces
    • 1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
    • ¼ cup yellow curry paste

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can). In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. ...

View full recipe at Fine Cooking


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