Yellow Curry with Tempura Scallops

This is a little bit of a twist on the traditional yellow curry, in that it uses baby bok choy and scallops. This one turned out much better than the one posted several weeks back. If you prefer your curry a little thinner, replace the coconut cream with coconut milk.

Prep. Time: 30 mins.
Cooking Time: 50 mins.
Servings: 4-6


Ingredients:

1 Tbsp Fresh chopped Ginger

1 Tbsp Fresh chopped Lemon Grass

4 Cups Vegetable or Chicken Stock
4 Carrots
16 oz. Baby Bok Choy
2 Med. Potatoes (about 24 oz)
1 Tbsp Vegetable Oil
2 tsp Fish Sauce
15 oz. Coconut Milk
15 Oz. Coconut Cream
5 Tbsp Yellow Curry Paste
2 tsp Tumeric
2 tsp Brown Sugar
2 Tbsp Lime Juice

12 Large Scallops
5 oz Tempura Flour
7 oz water
1/4 tsp Salt
1/4 tsp White Pepper


Directions:

Bring water to a boil in a vegetable steamer.

Dice carrots in 1/2" pieces, steam for 5 mins. and set aside.

Cut bok choy into 2" length-wise pieces, steam for 3 mins. and set aside.

Cut potatoes into eighths, then into thick slices, steam for 15 mins. and set aside.

Heat 1 Tbsp vegetable oil in a large pot and saute Ginger and Lemon grass for 3-5 mins.

Add curry paste, coconut milk, coconut cream, turmeric and stock and bring to a boil.

Add the potatoes and carrots and cook on low heat for 5 mins.

Add the sugar and lime juice and simmer for about 5 mins.

Remove from heat and set aside.

Combine the tempura flour, salt, white pepper and cold water together in a bowl and stir until smooth.

Heat 2 Tbsp vegetable oil in a frying pan.

Dip the scallops in the batter and place in the frying pan.

Cook for 5 mins., turn and cook for 5 more minutes.

Remove scallops from frying pan.

Place approximately 4 pieces of bok choy in each serving bowl, add rice, curry and 2 to 3 scallops.