Green Curried Scallops

Ingredients: 

Dried green curry paste (below)

1 cup large dried scallops

Dried rice noodles (bun)

2 envelopes dried coconut milk (gata)

½ bag frozen peas (these will thaw and be fine for several days if you don’t mash them)

2 tbsp fish sauce (nuoc mam, nam pla)

Green curry paste:

2 bunches coriander

½ cup water

½ tsp roasted black peppercorns

¼ tsp roasted cumin seed

½ tsp roasted coriander seed

1 tsp coriander root

1 tsp grated galangal (kha)

½ tsp shrimp paste (kapee) zest of rind from

¼ kaffir lime (you get these dried and reconstitute them in warm water)

3 stalks fresh lemon grass (ground)

70 green Thai hot peppers

Cooking Equipment: 

1.5 liter pot 1 liter pot

Cooking Time: 
30 min
Serves: 
4
Instructions: 

Green curried scallops: Early in the day, put a cup or so of water in a plastic bag or container with the scallops so they start to reconstitute. About 20 minutes before dinner, add the scallop water, the coconut milk, the fish sauce and the curry paste, and boil to a thick gravy consistency with an oily consistency. You will need to add water as it cooks down. Now add the scallops and peas and let it simmer. You can manage this by moving the cooking pot off and on the stove. Boil six cups or so of water, remove it from the heat and toss in about two bundles of the “bun” noodles. Wait until they are soft, drain and then serve in bowls with the rice noodles on one side and the curry on the other. Green curry paste: Grind the coriander with the water in a blender, strain through cheesecloth and reserve the liquid. Now grind or pound all the remaining ingredients into a thick paste. Prepare the green curry paste well in advance, take ¼ cup and dehydrate it. (Green curry paste powder is available in oriental shops, but we have not found one we like.)

Comments: 

This recipe is a bit of work before the trip, but it’s very, very impressive and easy on the trail. It is hot, so don’t spring it on people that need bland food. There appears to be no way around the liquid fish sauce. You can skip the peas.

Vegetarian Recipe: 
No
Dehydrated Meal: 
No
Preparation Difficulty: 
fancy