Slow-Cooker Green Curry Scallops & Vegetables

Slow-Cooker Green Curry Scallops & Vegetables

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From: Everyday Slow Cooker

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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Nutrition per serving may change if servings are adjusted.
  • 2½ tablespoons green curry paste
  • 2 teaspoons minced fresh ginger
  • 2 teaspoons finely chopped garlic (from 2 garlic cloves)
  • 1 (13.5 ounce) can light coconut milk
  • 1 cup diagonally sliced carrots (from 2 carrots)
  • 2 cups chopped bok choy (about 10 ounces)
  • 1 pound sea scallops
  • 3 tablespoons fresh cilantro leaves
  • 1½ tablespoons fresh basil leaves
  • 2 tablespoons fresh lime juice (from 1 lime)
  • 8 ounces uncooked wide rice noodles
  • Finely chopped red jalapeño chile (optional)

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  • 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 information

  • Serving size: 1 cup rice noodles, 4 to 5 scallops, ½ cup curry mixture
  • Per serving: 372 calories; 7 g fat(4 g sat); 5 g fiber; 60 g carbohydrates; 18 g protein; 4 g sugars; 0 g added sugars; 739 mg sodium;
  • Carbohydrate Servings: 4

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