Tropical Seafood Curry Recipe

Name: Tropical Seafood Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (5-ounce) fresh or frozen lobster tails, thawed; 1 pound unpeeled large fresh shrimp; 2 teaspoons vegetable oil, divided; 1/4 pound sea scallops; 1/4 cup minced shallots; 1 teaspoon sugar; 1 teaspoon curry powder; 1/4 teaspoon ground ginger; 1/8 teaspoon dried crushed red pepper; 1/2 cup canned no-salt-added chicken broth, undiluted; 1/4 cup unsweetened pineapple juice; 1/4 cup low-fat coconut milk; 2 teaspoons cornstarch; 2 tablespoons water; 3 cups cooked long-grain rice (cooked without salt or fat); 1 small cucumber, thinly sliced

Servings: persons

2 (5-ounce) fresh or frozen lobster tails, thawed
1 pound unpeeled large fresh shrimp
2 teaspoons vegetable oil, divided
1/4 pound sea scallops
1/4 cup minced shallots
1 teaspoon sugar
1 teaspoon curry powder
1/4 teaspoon ground ginger
1/8 teaspoon dried crushed red pepper
1/2 cup canned no-salt-added chicken broth, undiluted
1/4 cup unsweetened pineapple juice
1/4 cup low-fat coconut milk
2 teaspoons cornstarch
2 tablespoons water
3 cups cooked long-grain rice (cooked without salt or fat)
1 small cucumber, thinly sliced

1
Split lobster tails; remove meat, and slice. Discard shells. Peel and devein shrimp. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add lobster, shrimp, and scallops; saute 5 minutes or until seafood is done. Remove from skillet, and set aside.
2
Heat remaining 1 teaspoon oil in skillet over medium heat. Add shallots and next 4 ingredients; saute 1 minute. Add chicken broth, pineapple juice, and coconut milk; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Combine cornstarch and water; stir well. Add to broth mixture, stirring well.
3
Add seafood mixture; cook over medium heat until thoroughly heated, stirring lightly. Spoon seafood mixture over rice. Serve with Tropical Salsa and cucumber slices.

717

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 (5-ounce) fresh or frozen lobster tails, thawed, 1 pound unpeeled large fresh shrimp, 2 teaspoons vegetable oil, divided, 1/4 pound sea scallops, and more.

Yes, Tropical Seafood Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tropical Seafood Curry

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