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Thai green curry with shrimp and scallops

Recipe by:Mai Pham
Lemon Grass Restaurant, Sacramento


  • 11/2 cups coconut milk, unsweetened
  • 1 tbsp. green curry paste
  • 1 each, lemon grass, cut in 1-inch pieces and bruised
  • 1 cup chicken stock
  • 2 tbsp. fish sauce
  • 3 tbsp. sugar
  • 1/2 tsp. tumeric, ground
  • 2 each kaffir lime leaves, slivered
  • 1/2 lb. shrimp, peeled and deveined
  • 1/2 lb. scallops
  • 2 cups Kaboucha squash, peeled, cubed and blanched
  • 1/2 cup frozen peas
  • 15 Thai basil leaves, cut in half
  • Cilantro sprigs for garnish


Heat 1/3 cup of the coconut milk in a nonstick stir-fry pan over moderate heat until bubbly and hot. Add the curry paste and lemon grass and stir until fragrant, about 1 minute. Add the chicken stock, fish sauce, sugar, tumeric and lime leaves. Bring to a boil.

Add the shrimp and scallops and cook appropriately. Reduce the heat to low.

Add the remaining coconut milk. Add the squash and peas. Continue to simmer until vegetables are thoroughly hot, about 3 minutes. Do not allow coconut milk to boil vigorously, as it will separate.

Remove from the heat and add the basil. Garnish with cilantro. Serve immediately with steamed jasmine rice.

Califonia Bountiful