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.