1) Heat oil in a large nonstick skillet or wok over medium-high heat. Stir-fry
onion, red pepper, and zucchini for 5 minutes. Stir in garlic, ginger, and
curry paste. Add clam juice, coconut milk, brown sugar, and fish sauce.
2) Bring mixture to a boil, reduce heat to low, and simmer for 2 minutes.
Add scallops, shrimp, and spinach and cook for 3 minutes, or until
seafood is just cooked through and the spinach has wilted.
3) Cut lime in half; squeeze juice of one half into curry and stir to blend.
Cut remaining lime half into four wedges. Portion curry into four
shallow bowls and garnish with cilantro and lime wedges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (355g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 35 (16%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 116.2mg||36 %|
|Sodium 963.4mg||33 %|
|Potassium 859.3mg||23 %|
|Total Carbohydrate 18.6g||5 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 15.6g|
|Protein 27.6g||39 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 217
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