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
- Combine scallops with curry paste and marinate for 15 minutes.
- 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.
- Check taste. If needed, add extra fish sauce, sugar or chili.
- 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