Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4         pound  butter
  3          teaspoons  yellow curry base
  1                     onion
  6               cups  chicken stock
  2             pounds  skinless chicken thighs
  3               cups  soft jasmine rice
  1                     red bell pepper
  1                     green bell pepper
  1              pound  sea scallops
  1              pound  shrimp
  2                     tomato
     1/2           cup  fresh cilantro leaves

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.

Nutritional Information:

434 Calories (kcal); 21g Total Fat; (45% calories from fat); 47g Protein; 9g Carbohydrate; 253mg Cholesterol; 2617mg Sodium