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The Boston Globe

Food & dining

Recipe for seared scallops with Thai curry sauce

Serves 4

This spicy curry is a modified version of co-owner Lita Sawang’s dish at Spicy Lime restaurant in New Bedford. She makes her own curry paste and creates her own coconut milk by blending coconut and water, then straining out the milk. Here we add vegetables and lime juice, rather than lime leaf, and expedite the prep with some canned and bottled ingredients.

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