Apologies once again for another blurry and steamy photo but I just had to get stuck into this hot bowl of deliciousness.
It’s a blow-yer-head-off kinda dish, not for the faint hearted, but that’s sometimes just what you need no? A cold glass of rose was perfect with this, a tinge of sweetness standing out against the fiery chilli.
Another great flavour combo here was the sweet-potato with the fish sauce and lime juice. I’d been looking for a recipe to use up a lone purple sweet potato, which I’d bought by accident thinking it was a standard orange one. Not that I could really tell the difference, save for the fact that the purple variety was perhaps even sweeter? I’m not sure I’m really a fan of sweet potatoes with ‘english’ food, which is how I served it the first time, with some sausages and cabbage. It’s a little too…sweet! But steamed in the microwave and plopped into this curry, it worked a treat to soften the bite of the chilli and compliment the sweet scallops.
A pretty good one-woman quick supper if ever there was one. And here’s how I did it:
Thai Green Curry with Scallops and Purple Sweet Potato
1/2 purple sweet potato, chopped into cubes
1 tablespoon thai green curry paste
splash vegetable oil
2 spring onions, chopped
1 green chilli, finely chopped
1/2 can coconut milk
splash fish sauce
juice of half a lime
1 teaspoon palm sugar
1 teaspoon peanut butter
4 fat scallops
handful each of baby sweetcorn and mange tout
1. Microwave the sweet potato for 5 minutes until soft.
2. Fry the curry paste, chilli and the spring onions for a minute in the oil, then add the coconut milk, fish sauce, lime juice, palm sugar and peanut butter.
3. Add the baby sweetcorn and mange tour to the sauce.
3. Fry the scallops in a separate pan for 3 minutes.
4. Once the scallops are done, tip them into the sauce and stir.