Sea Scallops In Coconut Red Curry Sauce Recipe

ingredients

1 1/2 cup Thai short grain white rice
1 cup fat-free half and half
1 1/2 teaspoon chicken base, COMBINED WITH
1/2 cup hot water
1 tablespoon thai red curry paste
1 tablespoon fish sauce
1 1/2 tablespoon firmly packed brown sugar
1 pound asparagus, rinsed with tough ends cut off and tender upper third cut into 1-inch pieces
1 pound sea scallops, cut into bite-size pieces
1 1/2 tablespoon cornstarch mixed with an equal amount of water
2 tablespoons fresh lime juice
2 teaspoons imitation coconut extract

directions

In a 3 to 4-quart pan, bring 2 1/2 cups water and rice to a boil over high heat. Cover, reduce heat to low and simmer until liquid is absorbed and rice is tender to bite, about 25 to 30 minutes.

Heat a large non-stick or stick resistant frying pan or wok over medium-high heat. Pour fat free half and half, chicken broth, red curry paste, fish sauce and brown sugar into pan and stir until curry paste and sugar have dissolved and liquid is simmering.

Add asparagus and cook for 2 minutes stirring often. Add scallops and continue to cook an additional 3 to 5 minutes until scallops are opaque. Stirring constantly, add cornstarch/water mixture.

After sauce has thickened, about 60 seconds, reduce heat to low and stir in lime juice and extract. Taste and adjust seasonings if necessary.

To serve, spoon rice into wide shallow bowls and top equally with scallops and red curry sauce.

nutrition data

Nutritional data has not been calculated yet.