INGREDIENTS

  • 2 tablespoons red curry paste (use A taste of Thai)
  • 1/4 cup lemon juice
  • 14 ounces light coconut milk (use Taste of Thai)
  • 1/4 cup white vinegar
  • 2 tablespoons fish sauce (use Taste of Thai)
  • 16 ounces pineapple chunks , drained
  • 2 tablespoons sugar
  • 2 lbs sea scallops or bay scallops

DIRECTIONS

  1. In a large skillet over medium heat, combine red curry paste with coconut milk.
  2. Simmer until an oil forms on surface.
  3. Stir in fish sauce, sugar, lemon juice and vinegar.
  4. Bring to a boil.
  5. Simmer for 2 minutes.
  6. Add scallops and pineapple.
  7. Simmer until scallops are cooked, about 3-5 minutes.
  8. Serve hot over cooked jasmine or basmati rice, and creamed spinach or string beans with shallots.
  9. Enjoy!