Thai-style Stir-fried Hot and Spicy Scallops


250 g (8 oz) fresh scallops
4 tablespoons red curry paste
2 tablespoons vegetable oil
2 cloves garlic, finely chopped
2 fresh red chilies, finely sliced
2 tablespoons fish sauce
1 tablespoon sugar
1 cup fresh basil leaves, divided


  1. Combine scallops with curry paste and marinate for 15 minutes.
  2. In a wok or large fry-pan, heat vegetable oil. Stir-fry garlic until golden. Add marinated scallops, curry paste and chilies. Stir-fry for 2 minutes. Add fish sauce and sugar. Stir and cook another minute.
  3. Check taste. If needed, add extra fish sauce, sugar or chili.
  4. When scallops are cooked and tender, mix in most of the basil leaves. Remove from heat. Garnish with remaining basil leaves. Serve with rice.

Source: Thai Cooking Class