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Lobster Scallop Curry

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Submitted by TalkoBelle

Lobster Scallop Curry recipe

YIELD

4 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

14 404.6
OUNCES ML/G COCONUT MILK
thai
1 15
TABLESPOON ML RED CURRY PASTE
thai *
1 453.6
POUND G SCALLOPS
fresh or frozen
1 453.6
POUND G LOBSTER MEAT
cooked *
2 3E+1
TABLESPOONS ML FISH SAUCE
2 1E+1
TEASPOONS ML LEMON JUICE
1 1
EACH EACH TOMATOES
diced
3 3
2 473
CUPS ML MUSHROOMS
sliced
1 1
EACH EACH SWEET YELLOW BELL PEPPERS
diced
2 1E+1
TEASPOONS ML GARLIC SAUCE
thai chilli *
1 1
X X BASIL
fresh, sweet *

Directions

In a large saucepan, combine coconut milk with curry base over medium heat until oil appears on top.

Add scallops, seasoning sauce, lemon juice and simmer for 5 minutes, stirring occasionally.

Add remaining ingredients except mushrooms and garlic chili sauce.

Cover and simmer for 5 minutes.

Add mushrooms and garlic chili sauce to taste.

Cover and simmer 2 minutes.

Serve hot over rice.

Garnish with sprigs of fresh sweet basil.

* not incl. in nutrient facts Arrow up button

Comments


anonymous

The flavor of this recipe was AMAZING! I wish there had been more guidance with how to cook the lobster before the adding it, I was unfamiliar and had to look it up.

 

 

Nutrition Facts

Serving Size 345g (12.2 oz)
Amount per Serving
Calories 351 58% from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 19g 94%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 860mg 36%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 6%
Sugars g
Protein 61g
Vitamin A 12% Vitamin C 157%
Calcium 17% Iron 41%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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