Gluten Free Scallop & Lobster Curry Recipe
scallops, 1/2 lobster tail, Seasonal vegetables, jasmine rice
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Ingredients
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Seafood
Vegetables
Rice
Curry Sauce
Method
Preparation
- 1
Prepare the Rice
Rinse the jasmine rice under cold water until the water runs clear. Combine 1 cup of jasmine rice with 1.5 cups of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- 2
Prepare the Vegetables
Chop the bell peppers, zucchini, carrots, and onion into bite-sized pieces. Mince the garlic cloves.
Cooking
- 3
Cook the Seafood
In a large skillet or wok, heat 1 tablespoon of oil over medium heat. Add the scallops and lobster tail (cut into pieces) and cook for about 3-4 minutes until the scallops are opaque and the lobster is heated through. Remove from the skillet and set aside.
- 4
Make the Curry Sauce
In the same skillet, add a bit more oil if needed and sauté the onions and garlic until translucent. Add the red curry paste and cook for 1-2 minutes until fragrant. Stir in the coconut milk, fish sauce, and lime juice. Bring to a gentle simmer.
- 5
Serving
- 6
Serve the Dish
Serve the curry over a bed of jasmine rice, garnished with fresh cilantro. Enjoy your Gluten Free Scallop & Lobster Curry!