Yellow Curry Paella

Course : Curry
Serves: 6
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1/4 pound butter
3 teaspoons yellow curry base
1 Medium onion
6 cups chicken stock
2 pounds skinless chicken thighs
3 cups soft jasmine rice
1 Medium red bell pepper
1 Medium green bell pepper
1 pound sea scallops
1 pound shrimp
2 Medium tomato
1/2 cup fresh cilantro leaves

Preparation / Directions:

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

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