Servings: 4
Ingredients
- 13 floz red curry coconut sauce
- ½ tsp brown sugar
- ½ tsp fish sauce
- ½ tsp ground makrut lime leaves
- 13 oz 31/40 shrimp peeled, deveined
- 6 oz scallops
- 3 T unsweet coconut milk
- ½ tsp lime juice
- 1/3 cup thai basil chopped
- 4 cups cooked jasmine rice
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Instructions
- Thaw seafood, drain excess water, pat dry.
- Heat rice and hold warm for serving.
- Heat red curry sauce and add brown sugar, fish sauce, lime leaves and simmer for 8-10 minutes.
- Add shrimp and scallops to curry sauce and cook for 2-3 minutes until seafood cooked through.
- Add coconut milk, lime juice and thai basil and stir to combine, remove from heat and serve about 1 cup curry over 1 cup rice.
Nutrition
Serving: 1bowl | Calories: 620kcal | Carbohydrates: 93g | Protein: 26g | Fat: 14g | Saturated Fat: 11g | Sodium: 1830mg | Fiber: 3g | Sugar: 10g
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