Linguine with Shrimp and Scallops in Thai Green Curry Sauce

  • I made this a while back and this is what I did tonight with what I had on hand. I kind of winged it. I sauteed the white part of the scallions with a sliced red jalapeno from my garden. I left them in the sauce pan. Then added all of the coconut milk (10g fat on the label) fish sauce, lime juice, 1/2 T b. sugar, 1/4 t Better than Bouillon paste and a squirt of water. Left it all simmering while I was adding as I went along. Very forgiving! Tomorrow, I will sear off the scallops and shrimps and add them to this sauce after heating with the linguine (and some cilantro) and then garnish with fresh cilantro and some little thai red chilies slices I have that are dry, but that’s what I’ve got. I kept this recipe because it’s really tasty and you can add other veggies, if you want. I have broccoli and bamboo shoots that I’ll try tomorrow. I did have to add some habanero pepper sauce that I made as it was not as hot as I would like! Hope that helps! Enjoy!

  • Rave reviews from my guests, but it was a little more spicy than I had planned for (probably my fault). I couldn’t find a red chile so I used a serrano…that plus the heat from the green thai curry made it just on the edge but the flavor was wonderful. Next time, 1/2 serrano or another type of pepper. I added a splash of rose wine (any white wine would do) to get the brown bits off the bottom of the pan, but everything else was true to the recipe.

  • I needed a quick main dish that called for shrimp & scallops, which is what I had on hand. Had almost all the other ingredients except for the topping – cooked some red onion & put that on top instead. At least doubled the green curry paste. Otherwise, made as directed. My husband practically drank the remaining sauce. This will be made again. So quick & easy & tasty too.

  • This is a go to recipe for our family. I use a Thai green curry paste from instead of a DIY paste. They blend the paste right before shipping so it is truly the freshest Thai paste I’ve had and I love using it with this Thai green shrimp and scallops curry recipe.

  • I make this alot. I double the thai green chili paste and make 3x the scallion/chili pepper garnish. I like extra crunchy on top.

  • The coconut milk overwhelms this sauce. And does not thicken up at all. This was not worth the effort.

  • We love this recipe and have made it many times, usually for company (and with rice, not pasta). You will want to drink the sauce! One tip: I use Better than Bouillon instead of stock and add very little water, if any. It means the sauce thickens and cooks down much more quickly. We also sub finely diced shallots for the scallions, which I brown at the beginning, omit the chili (there’s plenty in the green curry paste we use), add in lime zest and leaves (if we have them), and reduce the sugar a bit (the latter because of personal taste). It’s an easy recipe to make your own, and just delicious with lots of green veg, carrots, etc., added in and cooked until tender-crisp.

  • This is my “goto” recipe when I want to wow company.
    I love it and I watch for sales on shrimp and scallops all the time

  • Lovely recipe. I made this with some Green curry paste added to the chile and white scallions to add extra kick. Also doubled the green paste with the broth. For those who have problems with the broth/sauce being too thin, reduce it more than the 5 minutes it says. Keep boiling until it reduces down into a thickish sauce. After you mix the linguine in, it should be thick enough to coat the pasta and no more, no puddles left over.
    Enjoyed this a lot, will make agin.

  • Sooooo good! I didn’t add scallops because my boyfriend doesn’t care for them, so I probably should have added twice the amount of shrimp or another meat/fish choice. It was a little soupy without the extra protein source. Don’t overcook pasta….I used rice noodles found in an Asian market.

  • I made this recipe last night for company following the recipe exactly (although doubling quantities to make for 8 ppl). It was delicious and a big hit! I did all the prep work (chopping, etc) during the day, also sauteed chilis and scallions in advance. An hour before guests arrived I cooked the scallops and shrimp–and then warmed them in the sauce at the end. This made it easier to do while entertaining. One suggestion, add more red chilis. This is not a hot/spicy dish so you need to adjust if you’d like more spice.

  • Delicious. Made according to recipe, but added fresh basil and fresh, minced ginger. Wow. Gonna make it again, and will thicken the sauce a bit next time, just before tossing with the linguine. The whole family loved it!

  • Wow this was so delicious and full
    of flavor! I did omit the scallops
    to save money, but
    otherwise followed the recipe. One
    suggestion: I put
    together my coconut base first so
    those ingredients were all mixed and
    ready to go into the pan when
    needed. In doing so, I was able to
    give my curry paste a quick 1-2
    minute saute on its own before
    adding it to the mixture, which
    helps to deepen the curry flavors.

  • I didn’t love this recipe. I admit, I didn’t have cilantro or a fresh red chile (I subbed in chili flakes instead) but otherwise I followed the recipe as written. Maybe those things make all the difference, but without them, I don’t recommend this dish.

  • Very interesting combination of flavors… My wife and I enjoyed it a lot.

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