Kaffir lime is a South-east Asian citrus fruit whose leaves and rind both have a strong, flowery, lime-and-lemon scent. You will find fresh and/or dried leaves in larger supermarkets or Oriental grocery stores.
ingredients
serves: 4
1/2 cup chicken stock
2 shallots
1 stalk lemongrass
3 fresh or dried kaffir lime leaves
3/4 pound fresh scallops
6 ounce Snap peas
2 tablespoons groundnut oil
2 teaspoons Thai green curry paste
3/4 cup coconut milk
A few sprigs of fresh cilantro
method
1. Heat the stock in a small saucepan over a moderate heat.
2. Peel the shallots and chop them finely Remove and discard the outer section of the lemongrass, then chop the stalk finely Chop or crumble the kaffir lime leaves.
3. Rinse the scallops and pat them dry leaving any corals intact. If the scallops are large, cut them into discs. Rinse the Snap peas, top and tail them, and cut them in half crossways.
4. Heat the oil in a heavy skillet until it shows a faint haze. Add the shallots, lemongrass, kaffir lime leaves, scallops and Snap peas to the pan and stir-fry for 3 minutes.
5. Stir the curry paste into the stock, then add it to the pan with the coconut milk. Bring to the boil, then reduce the heat and simmer for 3 minutes.
6. Meanwhile, rinse, dry and chop the cilantro leaves. Transfer the cooked scallops to a serving dish and sprinkle the cilantro on top.
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more information
Serving suggestion For a Thai feast, match this dish with Thai Salad with Coconut Dressing , Thai-style Beef Salad and rice.
