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Description
A well-balanced dish of spicy, salty, and sweet flavors. While peanut sauce is thick and sweet, it can often be overbearing so use it sparingly. The same goes for the red curry paste. It is an extremely hot curry and it is highly suggested that you begin with less and slowly add more to taste. Fresh lemon juice, sweet coconut milk, and a few teaspoons of sugar provide sweetness, cutting through the fiery spices but also help to caramelize the onions on a textural level.
Ingredients
US|METRIC
4 SERVINGS
- 2 onions
- 2 zucchinis
- 2 Tbsp. peanut oil
- 2 tsp. red curry paste
- 200 mL coconut cream
- 3 Tbsp. Nuoc Mam sauce
- 4 tsp. sugar
- 12 scallops
- 2 Tbsp. lemon juice
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Directions
- Cut the onions and zucchini into thin strips.
- Heat the peanut oil in a wok and saute the onions for 1 minute.
- Add the red curry paste and stir for 1 minute.
NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories310Calories from Fat230 |
% DAILY VALUE |
Total Fat25g38% |
Saturated Fat17g85% |
Trans Fat |
Cholesterol10mg3% |
Sodium60mg3% |
Potassium610mg17% |
Protein9g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate17g6% |
Dietary Fiber3g12% |
Sugars9g |
Vitamin A4% |
Vitamin C45% |
Calcium4% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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