Ingredients

. If you can't find fresh kaffir lime leaves in the produce section, try templeofthai.com. Freeze any extra leaves; they should last up to a year.


Servings: Serves 8
IngredientsGreen curry paste:
14 fresh green Thai chilies , stems removed, or 1 teaspoon crushed red pepper flakes (or to taste)
5 cloves garlic
1 cup coarsely chopped shallots
1 tablespoon sliced fresh lemongrass
1/2-inch piece fresh ginger , peeled
1 thin slice   fresh kaffir lime leaf (about 1 1/2 x 1/4 inches) or 1 thin slice   lemon rind (white pith removed)
8 fresh cilantro stems, coarsely chopped
1/4 teaspoon freshly ground black pepper
2 canned anchovies   or 1 1/2 teaspoons anchovy paste
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander

Scallops:
2 cans (14 ounces) coconut milk , left undisturbed for 3 hours or more
6 tablespoons olive oil
10 tablespoons green curry paste (see recipe above)
3 tablespoons fish sauce (nam pla)
2 teaspoons tamarind paste   or 2 teaspoons lemon juice
2 teaspoons brown sugar
2 pounds sea scallops , patted dry with a paper towel
8 fresh kaffir lime leaves   or 2 teaspoons julienned lemon rind (white pith removed)
1 cup small fresh sweet basil leaves , loosely packed

Description

Recipe For Scallops In Green Curry Sauce, As Seen In The August 2006 Issue Of 'O, The Oprah Magazine.'

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