Ingredients

• 3 lemongrass stalks
• chopped
• 4 green bird's-eye chillies
• seeds removed
• chopped
• 4 lime leaves
• chopped
• 1 lime
• zest and juice only
• 1 banana shallot
• chopped
• 2cm/¾in knob galangal (or fresh root ginger)
• 2 garlic cloves
• peeled and chopped
• 4 tbsp coriander root
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp crushed black peppercorns
• 2 tbsp Thai fish sauce
• 1 tsp palm sugar
• 2 tbsp vegetable oil
• 400ml/14fl oz coconut milk
• 125g/4½oz pea aubergines
• 2 limes
• juice only
• 12 hand-dived scallops
• scallop removed and roe discarded
• 2 tbsp chopped coriander leaves
• 2 tbsp Thai basil
• torn

Directions

• For the paste
• place all the ingredients in a blender and blend until smooth.
• For the curry
• heat a wok and add a tablespoon of oil and the paste. Cook for a couple of minutes and then add the coconut milk
• pea aubergines and lime juice.
• Meanwhile
• heat a large frying pan and add the remaining oil. Once hot
• add the scallops. Cook for a couple of minutes on each side.
• To serve
• place the scallops on serving plates and pour over the sauce
• or drop the scallops in the sauce just before serving. Garnish with the coriander and Thai basil.