Tropical Seafood Curry

Oxmoor House
4 servings.


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2 (5-ounce) fresh or frozen lobster tails, thawed
1 pound unpeeled large fresh shrimp
2 teaspoons vegetable oil, divided
1/4 pound sea scallops
1/4 cup minced shallots
1 teaspoon sugar
1 teaspoon curry powder
1/4 teaspoon ground ginger
1/8 teaspoon dried crushed red pepper
1/2 cup canned no-salt-added chicken broth, undiluted
1/4 cup unsweetened pineapple juice
1/4 cup low-fat coconut milk
2 teaspoons cornstarch
2 tablespoons water
3 cups cooked long-grain rice (cooked without salt or fat)
1 small cucumber, thinly sliced


Split lobster tails; remove meat, and slice. Discard shells. Peel and devein shrimp. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add lobster, shrimp, and scallops; saute 5 minutes or until seafood is done. Remove from skillet, and set aside.

Heat remaining 1 teaspoon oil in skillet over medium heat. Add shallots and next 4 ingredients; saute 1 minute. Add chicken broth, pineapple juice, and coconut milk; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Combine cornstarch and water; stir well. Add to broth mixture, stirring well.

Add seafood mixture; cook over medium heat until thoroughly heated, stirring lightly. Spoon seafood mixture over rice. Serve with Tropical Salsa and cucumber slices.

Created date

August 2009

Nutritional Information

Calories 423
Caloriesfromfat 12 %
Fat 5.7 g
Satfat 1.6 g
Monofat 1.1 g
Polyfat 1.9 g
Protein 36.2 g
Carbohydrate 54.8 g
Fiber 0.0 g
Cholesterol 189 mg
Iron 0.0 mg
Sodium 387 mg
Calcium 0.0 mg