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🍽️ Sweet and Sour Curry with Scallops and Papaya

480 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 2 cm fresh ginger
• 1 ripe papaya
• vegetable oil
• 1 tbsp red curry paste
• 400 ml coconut milk
• 150 ml fish stock
• 600 g scallops (kitchen-ready, shelled)
• salt
• cayenne pepper
• lime juice
• 3 sprigs mint

Instructions

1. 1. Peel the onions and the ginger. Chop both ingredients very finely.
2. 2. Peel the papaya. Cut it in half and remove the seeds.
3. 3. Cut the papaya flesh into thin strips.
4. 4. Rinse the scallops thoroughly.
5. 5. Pat the scallops dry with a kitchen towel.
6. 6. Divide the scallops into bite-sized pieces.
7. 7. Heat 2 tablespoons of oil in a large pan.
8. 8. Add the chopped onions and ginger to the hot pan.
9. 9. Sauté the vegetables briefly until fragrant.
10. 10. Stir the curry paste into the onion and ginger mixture.
11. 11. Let the paste sweat briefly.
12. 12. Deglaze the pan with the coconut milk.
13. 13. Add the stock to the pan as well.
14. 14. Add the spices.
15. 15. Simmer the sauce over medium heat for about 10 minutes.
16. 16. Add the papaya strips and the scallops to the pan.
17. 17. Season the curry with salt.
18. 18. Add a little cayenne pepper.
19. 19. Squeeze lime juice over the dish.
20. 20. Taste the sauce one last time and adjust seasoning.
21. 21. Let everything simmer quietly for another 10 minutes until the sauce is creamy.
22. 22. Rinse the mint under cold water.
23. 23. Shake the mint dry.
24. 24. Cut the mint leaves into thin strips.
25. 25. Fold the mint strips into the finished curry.
26. 26. Taste the dish one final time.
27. 27. Serve the curry in small bowls.

Nutrition per serving

• kcal: 480
• Protein: 22 g · Fett/Fat: 33 g · Carbs: 22 g