Heat up a small pot with the cooking oil. Saute the red curry paste until aromatic. Add the scallops and chicken into the pot and stir well with the curry paste. Add coconut milk, water, long beans, carrots, and bring the curry to boil. Add fish sauce, palm sugar, and stir-continuously until the chicken is fully cooked, dish out and serve immediately with steamed jasmine rice.
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|Serving Size: 1 Serving (427g)|
|Recipe Makes: 2|
|Calories from Fat: 479 (71%)|
|Amt Per Serving||% DV|
|Total Fat 53.2g||71 %|
|Saturated Fat 33.6g||168 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 68.4mg||21 %|
|Sodium 224.4mg||8 %|
|Potassium 1252.2mg||33 %|
|Total Carbohydrate 22.7g||7 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 17.9g|
|Protein 33.9g||48 %|
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Calories per serving: 672
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