Cook rice according to package directions.
GREEN COCONUT CURRY SAUCE:
Heat 2 teaspoons coconut oil over medium-high in a sauté pan, add onion, serrano and ginger and cook until softened, about 5 minutes.
Stir in curry paste and garlic and cook 30 seconds. Stir in coconut milk, fish sauce and honey; bring to a simmer and cook until slightly thickened and flavors have melded, about 12 minutes, stirring occasionally.
Stir in broccolini, cover and cook until tender, 8–10 minutes.
Meanwhile, heat 1 tablespoon vegetable oil in a skillet over high heat until just smoking.
Add half of the scallops and cook, without moving, until browned and naturally release, 1½–2 minutes, flip and cook until browned and naturally release, about another 1½ minutes; transfer scallops to a plate. Repeat process with remaining tablespoon vegetable oil and scallops.
Divide rice, curry mixture and scallops between 4 serving bowls. Sprinkle with cilantro, basil and scallions. Serve with lime.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (887g)|
|Recipe Makes: 1|
|Calories from Fat: 267 (85%)|
|Amt Per Serving||% DV|
|Total Fat 29.6g||40 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 13.5g|
|Polyunsanturated Fat 6g|
|Cholesterol 0mg||0 %|
|Sodium 2782.5mg||96 %|
|Potassium 190.8mg||5 %|
|Total Carbohydrate 12g||4 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 11.6g|
|Protein 2.6g||4 %|
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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: 315
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