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Ingredients
US|METRIC
2 SERVINGS
- 6 scallops
- butter oil (for searing)
- 1/2 can coconut milk
- 4 tsp. green curry paste
- 1 jalapeño
- 1/2 cup peas (frozen petit)
- 1/2 tsp. lemongrass (paste)
- 1/2 cup forbidden rice
- 3/4 cup water
- salt
- tomato chutney
- salad (frisée)
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat270 |
| % DAILY VALUE |
| Total Fat30g46% |
| Saturated Fat25g125% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium480mg20% |
| Potassium580mg17% |
| Protein9g |
| Calories from Fat270 |
| % DAILY VALUE |
| Total Carbohydrate41g14% |
| Dietary Fiber5g20% |
| Sugars25g |
| Vitamin A70% |
| Vitamin C60% |
| Calcium6% |
| Iron15% |
* 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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Reviews
Mrs. J 5 years ago
It was good. I have tasted great Thai curry internationally and in good local restaurants. I added ginger and cilantro to the sauce to add complexity. My husband loved it. It will be a go-to dish for entertaining our eat-no-red-meat-eating friends. It’s so easy to prepare, yet sophisticated and delicious.