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Photograph of a bowl filled with green coconut curry, black rice, broccolini and golden scallops set on a marble table with a gray napkin.

Thai Green Coconut Curry with Seared Scallops & Broccolini

  • Author: Lauren Grant of Zestful Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings (1¾ cup curry sauce) 1x
  • Category: Dinner
  • Method: Stove top
  • Cuisine: Thai


Chewy black rice is the base for crisp-tender broccolini, silky and creamy Thai green coconut curry and perfectly seared scallops. Ready in 40 minutes, this is an easy meal that’s sure to impress.


  • 1 cup dry black rice

Green Coconut Curry Sauce:

  • 2 teaspoons coconut oil, divided
  • ¾ cup finely chopped white onion
  • ½ Serrano (or jalapeno), minced  
  • 2 tablespoons minced fresh ginger
  • 3 tablespoons green curry paste
  • 1 tablespoon minced fresh garlic
  • 1 can full-fat coconut milk (14.5 ounces)
  • 2 tablespoons fish sauce
  • 2 teaspoons honey
  • 12 ounces broccolini (¾ pound)

Pan-Seared Scallops:

  • 2 tablespoons vegetable oil
  • 1 pound scallops, patted dry (about 12 scallops)

To Serve:

  • Chopped fresh Cilantro, basil and scallions to serve
  • Like wedges to serve


Cook rice according to package directions.

Green Coconut Curry Sauce:

Heat 2 teaspoons coconut oil over medium-high in a sauté pan, add onion, serrano and ginger and cook until softened, about 5 minutes.

Stir in curry paste and garlic and cook 30 seconds. Stir in coconut milk, fish sauce and honey; bring to a simmer and cook until slightly thickened and flavors have melded, about 12 minutes, stirring occasionally.

Stir in broccolini, cover and cook until tender, 8–10 minutes.

Pan-Seared Scallops:

Meanwhile, heat 1 tablespoon vegetable oil in a skillet over high heat until just smoking.

Add half of the scallops and cook, without moving, until browned and naturally release, 1½–2 minutes, flip and cook until browned and naturally release, about another 1½ minutes; transfer scallops to a plate. Repeat process with remaining tablespoon vegetable oil and scallops.

To Serve:

Divide rice, curry mixture and scallops between 4 serving bowls. Sprinkle with cilantro, basil and scallions. Serve with lime.


Make it vegan:

Skip the scallops altogether or top with seared tempeh. Edamame would also be a great addition to the sauce for an added boost of protein.

Skip the fish sauce and add a tablespoon of liquid aminos.

Equipment you’ll need:

  • Skillet
  • Sauté pan


  • Calories: 393
  • Sugar: 6g
  • Sodium: 1366mg
  • Fat: 20g
  • Saturated Fat: 13g
  • Carbohydrates: 26g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 37mg

Keywords: Green Curry Sauce, Thai Green Curry, Gluten-Free Thai Curry

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