Scallop and prawn Thai curry


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat


  • 2 onions
  • 200 g fresh shelled peas
  • 1 teaspoon curry powder
  • 3 tablespoons olive oil
  • 8 large prawns, peeled
  • 8 large scallops, off the shell
  • 100 ml fish stock
  • 100 ml coconut cream
  • Salt and pepper
  • 50 g peanuts, coarsely crushed
  • 2 sprigs flat-leaf (Italian) parsley

1 flameproof casserole dish

1 chopping board


Peel and cut the onions into wedges.

Sauté the onions with the peas and curry powder in olive oil in a flameproof casserole dish.

Add the prawns and scallops, pour in the fish stock and coconut cream and cook for 5 minutes over low heat.

Season with salt and pepper.

Add the coarsely crushed peanuts and sprigs of parsley.