Nutrition balance score
Unbalanced
Glycemic Index
39
Low
Nutrition per serving
Calories1682.5 kcal (84%)
Total Fat115.8 g (165%)
Carbs107.5 g (41%)
Sugars42.7 g (47%)
Protein72.4 g (145%)
Sodium5373.1 mg (269%)
Fiber8.2 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1 tablespooncoconut oil
0.5 lbscallops
0.5 lbprawns
or shrimp
1 x 14 ouncecan coconut milk
1 cupred pepper
diced into small cubes
1shallot
finely diced
2 cupschicken stock
4lime leaves
2 stalkslemongrass
halved
2 tablespoonsfish sauce
1 tablespoonfresh ginger
finely diced
1garlic clove
minced
2 tablespoonsmaple syrup
2limes
juice and zest
1 tablespoonthai red curry paste
1 bunchcilantro
jasmine rice
for serving
Instructions
Step 1
Serves 4
Step 2
Heat a large pan over medium, and melt your coconut oil. When the coconut oil has melted, add your ginger, shallot, and garlic, and stir fry for 2 minutes. Finely dice 1 tablespoon of cilantro stalks, and add to the pan. Add your red pepper and curry paste, and stir fry for an additional 2 -3 minutes, until the pepper starts to soften.
Step 3
To the pan, add your coconut milk, stock, lemon grass, lime leaves, lime zest, and fish sauce, and bring to a simmer. Cook until the sauce starts to thicken, about 5 minutes.
Step 4
Add your scallops and prawns, and toss to combine in your curry sauce. Cook for 5 – 6 minutes. Add the juice of one lime and your maple syrup. Remove your lemon grass stalks, and lime leaves.
Step 5
Serve with steamed jasmine rice, and top your curry with a lime wedge and a few sprigs of fresh cilantro.
