Fruity Scallop Curry

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 (pre‑cooked, ready to use)
• Salt
• Cayenne pepper
• lime juice
• 3 sprigs Mint

Instructions

1. 1.

   Peel and finely chop the onions and ginger. Peel, halve, seed the papaya, and slice the flesh into thin strips. Rinse the scallops, pat dry, and cut into bite‑sized pieces.

2. 2.

   In a hot pan with 2 tbsp oil sauté the onion and ginger. Stir in the curry paste, cook briefly, then deglaze with coconut milk and fish stock. Add spices and simmer over medium heat for about 10 minutes. Add the papaya and scallops, season with salt, cayenne pepper, and lime juice, taste, and let gently thicken for another 10 minutes.

3. 3.

   Rinse the mint, shake dry, slice leaves into thin strips, and fold into the curry. Taste again and serve in small bowls on a plate.