Method :
A very quick
yet delicate way of cooking seafood, this dish is popular throughout the
gulf region of Thailand. The roasted chili paste is usually made in
advance and stored. Dry roasting the chilies until they turn dark brown
gives the curry its typical dark maroon color.
Heat the oil
in a wok over a high heat. Add the garlic cloves and stir fry until
brown. Add the scallops and stir fry for 1-2 minutes. Add the chili
paste and heat through. Reduce the heat and add the coriander, spring
onions and fish sauce. Stir fry for about 1 minute. Stir in the basil
leaves. Serve hot with boiled rice.
Serves 4 - 6
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