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Lobster Scallop Curry

 

Lobster Scallop Curry recipe
29

Yield

4

servings

Prep

10

min

Cook

10

min

Ready

20

min

Trans-fat Free, Low Carb
 

Ingredients

14 ounces coconut milk
thai
1 tablespoon red curry paste
thai
*
1 pound scallops
fresh or frozen
1 pound lobster meat
cooked
*
2 tablespoons fish sauce
2 teaspoons lemon juice
1 each tomatoes
diced
3 each scallions, spring or green onions
diced
2 cups mushrooms
sliced
1 each sweet yellow bell peppers
diced
2 teaspoons garlic sauce
thai chilli
*
1 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

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Comments

Annapolis, United States
 8 days ago

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 35158% of calories 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?

 

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