- Heat the stock in a small saucepan over moderate heat.
- Meanwhile, peel the shallots and chop finely. Remove and discard the outer section of the lemon grass, then chop the stalk finely. Chop or crumble the kaffir lime leaves.
- Rinse the scallops and pat dry, leaving any corals intact. Top and tail the snow peas and cut in half crossways.
- Heat the oil in a large, heavy-based frying pan or a wok until it shows a faint haze. Add the shallots, lemon grass, kaffir lime leaves, scallops and snow peas and stir-fry for 3 minutes.
- Stir the curry paste into the stock, then add to the frying pan along with the coconut milk. Bring to the boil, reduce the heat and simmer for 3 minutes. In the meantime, finely chop the coriander leaves for the garnish.
- Transfer the cooked scallops to a serving dish and sprinkle the coriander on top.
NUTRIENTS PER SERVING:
good source of vitamins B group, C and E.
Kaffir lime is a Southeast Asian citrus fruit whose leaves and rind both have a strong, flowery, lime-and-lemon scent. You will find fresh and/or dried leaves in larger supermarkets or Asian grocery shops.