Cooking the spicy coconut milk mixture for longer and at a lower temperature, and then adding the crunchy bok choy and scallops for a short time at high temperature crafts complex flavor. To make these slow-cooker scallops gluten free, use a gluten-free green curry paste such as the one from Thai Kitchen. Source: Everyday Slow Cooker

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together the curry paste, ginger, garlic, and coconut milk in a 5- to 6-quart slow cooker. Add the carrots; cover and cook on LOW until mostly tender, about 3 hours and 30 minutes. Increase the heat to HIGH, and add the chopped bok choy and scallops. Cover and cook until the scallops reach the desired degree of doneness, about 8 minutes for medium. Stir in the cilantro, basil, and lime juice.

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  • Meanwhile, prepare the noodles according to the package directions, omitting the salt and fat. Divide the noodles among 4 bowls; top with the scallops and curry mixture. Garnish with the chopped jalapeno, if desired. Serve immediately.

Tips

Multicooker Directions: In Step 1, stir together the curry paste, ginger, garlic, and coconut milk in the inner pot of a 6-quart multicooker. Add the sliced carrots. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until mostly tender, about 3 hours and 30 minutes. Turn off the cooker. With the lid off, press SAUTÉ [Normal]; gently stir in the bok choy and scallops. Cook, uncovered, until the scallops reach the desired degree of doneness, gently stirring occasionally. Stir in the cilantro, basil, and lime juice. Complete Step 2.

Nutrition Facts

372 calories; 7 g total fat; 4 g saturated fat; 739 mg sodium. 60 g carbohydrates; 5 g fiber; 4 g sugar; 18 g protein;

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