From an old Sunset magazine. This time, I have to sub spaghetti for the chinese noodles, the suggested extra ginger for galangal (have never seen this) and use dried turmeric, but it's a good recipe.
Noodles with Curry, Scallops, and Chives
3/4 pound large scallops
2 teaspoons cornstarch
2 teaspoons Asian sesame oil
3/4 pound fresh Chinese egg noodles
About 2 tablespoons peanut oil
1/2 cup regular-strength chicken broth
1/4 cup yellow curry paste (recipe follows)
1 teaspoon sugar
2 cups 1 1/2-inch pieces Chinese chives or green onions, ends trimmed
3/4 cup coarsely chopped roasted and salted peanuts
Fresh lime slices (optional)
Cilantro sprigs (optional)
Slice each scallop crosswise into about 3 rounds, each about 1/3 inch thick. Mix with cornstarch and sesame oil; chili at least 15 minutes, or up to 4 hours.
Meanwhile, in a 5- to 6-quart pan, bring 2 quarts water to a boil. Add noodles; cook just until tender to bite, about 4 minutes. Drain; rinse with cold water. Gently toss with 1 teaspoon peanut oil; set aside.
In a wok or 12-inch frying pan over high heat, heat 2 tablespoons peanut oil until hot. Add half the scallops, lower heat to medium, and quickly stir to separate rounds. Cook, turning often, until scallops are opaque but still moist-looking in center (cut to test), about 4 minutes. Remove scallops with a slotted spoon; drain on paper towels. Add remaining scallops, and repeat.
To pan drippings, add broth, curry paste, and sugar. Stir briefly and add chives; cook 5 seconds. Add noodles and cook, stirring, 30 seconds more, then add scallops and cook just until hot. Divide among 4 dinner plates. Sprinkle with peanuts, and garnish with lime slices and cilantro sprigs; serve immediately.
Yellow Curry Paste
10 to 15 (about 1/4 oz.) small dried hot red chilies
2 tablespoons coriander seed
1 tablespoon cumin seed
1 teaspoon black peppercorns
3/4 cup chopped fresh cilantro (coriander), including stems
1/4 cup fresh lime juice
1/4 cup chopped garlic (about 12 cloves)
2 tablespoons fish sauce
2 tablespoons chopped fresh ginger
2 tablespoons minced lemon grass core (about 1 large stalk, tough outer layers discarded and bottom bulb portion used)
1 tablespoon chopped fresh galangal or fresh ginger
2 teaspoons ground dried turmeric or 1 1/2 tablespoons chopped fresh turmeric
2 teaspoons peanut oil
1 tablespoon ground fish sauce (anchovy cream or shrimp paste) or 1 tablespoon fish sauce
To an 8- to 10-inch frying pan, add chilies, coriander seed, cumin seed, and peppercorns. Cook over medium-high heat, stirring often, until fragrant and lightly toasted, about 2 minutes. With a mortar and pestle or a spice grinder, grind toasted ingredients to a coarse powder; set aside.
To a food processor or blender, add cilantro, lime juice, garlic, fish sauce, ginger, lemon grass, galangal, turmeric, and peanut oil; pulse or whirl to grind to a coarse paste. Add ground spice mixture and ground fish sauce; pulse or whirl until mixture is smooth. Use, or store airtight in the refrigerator up to 1 month. Makes about 1 cup.
Noodles with Curry, Scallops, and Chives
3/4 pound large scallops
2 teaspoons cornstarch
2 teaspoons Asian sesame oil
3/4 pound fresh Chinese egg noodles
About 2 tablespoons peanut oil
1/2 cup regular-strength chicken broth
1/4 cup yellow curry paste (recipe follows)
1 teaspoon sugar
2 cups 1 1/2-inch pieces Chinese chives or green onions, ends trimmed
3/4 cup coarsely chopped roasted and salted peanuts
Fresh lime slices (optional)
Cilantro sprigs (optional)
Slice each scallop crosswise into about 3 rounds, each about 1/3 inch thick. Mix with cornstarch and sesame oil; chili at least 15 minutes, or up to 4 hours.
Meanwhile, in a 5- to 6-quart pan, bring 2 quarts water to a boil. Add noodles; cook just until tender to bite, about 4 minutes. Drain; rinse with cold water. Gently toss with 1 teaspoon peanut oil; set aside.
In a wok or 12-inch frying pan over high heat, heat 2 tablespoons peanut oil until hot. Add half the scallops, lower heat to medium, and quickly stir to separate rounds. Cook, turning often, until scallops are opaque but still moist-looking in center (cut to test), about 4 minutes. Remove scallops with a slotted spoon; drain on paper towels. Add remaining scallops, and repeat.
To pan drippings, add broth, curry paste, and sugar. Stir briefly and add chives; cook 5 seconds. Add noodles and cook, stirring, 30 seconds more, then add scallops and cook just until hot. Divide among 4 dinner plates. Sprinkle with peanuts, and garnish with lime slices and cilantro sprigs; serve immediately.
Yellow Curry Paste
10 to 15 (about 1/4 oz.) small dried hot red chilies
2 tablespoons coriander seed
1 tablespoon cumin seed
1 teaspoon black peppercorns
3/4 cup chopped fresh cilantro (coriander), including stems
1/4 cup fresh lime juice
1/4 cup chopped garlic (about 12 cloves)
2 tablespoons fish sauce
2 tablespoons chopped fresh ginger
2 tablespoons minced lemon grass core (about 1 large stalk, tough outer layers discarded and bottom bulb portion used)
1 tablespoon chopped fresh galangal or fresh ginger
2 teaspoons ground dried turmeric or 1 1/2 tablespoons chopped fresh turmeric
2 teaspoons peanut oil
1 tablespoon ground fish sauce (anchovy cream or shrimp paste) or 1 tablespoon fish sauce
To an 8- to 10-inch frying pan, add chilies, coriander seed, cumin seed, and peppercorns. Cook over medium-high heat, stirring often, until fragrant and lightly toasted, about 2 minutes. With a mortar and pestle or a spice grinder, grind toasted ingredients to a coarse powder; set aside.
To a food processor or blender, add cilantro, lime juice, garlic, fish sauce, ginger, lemon grass, galangal, turmeric, and peanut oil; pulse or whirl to grind to a coarse paste. Add ground spice mixture and ground fish sauce; pulse or whirl until mixture is smooth. Use, or store airtight in the refrigerator up to 1 month. Makes about 1 cup.