Preparation:
1. in large skillet, melt butter. 2. add yellow curry base. saute until melted over medium heat. 3. add onions. saute 3 minutes. 4. add chicken broth and bring to a boil. 5. add chicken and rice. 6. return to a boil. reduce heat and simmer ten minutes. 7. uncover and stir in chopped green bell pepper and red bell pepper. 8. arrange shrimp and scallops over top of rice. 9. recover and cook on low heat until all liquid is absorbed, about 20 minutes. 10. spread tomatoes and cilantro over top just before serving. |