Nok Suntaranon’s Chuchee Hoi Shell: Southern Thai Scallops and Crabmeat in Yellow Curry

Nok Suntaranon can do no wrong in my book. It’s been years since I’ve made it back to Philly, so I haven’t had a chance to revisit Kalaya, but she’s been keeping my taste buds very happy from afar as I work my way through her cookbook, Kalaya’s Southern Thai Kitchen. Her Chuchee Hoi Shell (Seared Scallops & Crabmeat in Yellow Curry Sauce) is one of those dishes that looks and taste like a major undertaking, but can be on the table in about 30 minutes if you keep a batch of Nok’s Kalaya House Curry Paste in the freezer. The paste is really the foundation for the dish – bringing layers of citrus, spice and heat! It has a long ingredient list, but most can be found at a well-stocked Asian grocery store, and making it is as simple as blending everything together. A few tablespoons will transform any weeknight dinner! For this dish, the paste is bloomed in coconut milk with shrimp paste and ground dried shrimp adding a savory depth that keeps the sauce from feeling too rich. The lime…