This simple Thai dish is teeming with health-promoting phytonutrients from the green curry and omega-3’s found in the seafood trio. Serve with Lundberg Wehani® brown rice for a healthy and delicious twist on the traditional white variety.Time To Table: 30 minutes
Serves: 4
Healing Nutrient Spotlight
Excellent source of protein, iron, magnesium, potassium, selenium, omega-3
Good source of zinc
Low sugar, low carb, gluten-free
Ingredients
8 ounces sea scallops
8 ounces mahi mahi, cut into 1 inch cubes
8 ounces wild shrimp, peeled
2 stalks fresh lemongrass, cut into 1 inch pieces
1 medium organic red bell pepper, thinly sliced
2 tbsp organic coconut oil
2 tbsp organic green curry paste
1/2 cup fresh basil leaves
2 tbsp fish sauce
1/4 cup organic coconut milk
Preparation
Mix together the coconut milk and green curry paste and set aside. Heat coconut oil in a large skillet over medium-high heat. Add the shrimp, scallops, and fish and sauté until cooked through — 5-8 minutes. Add bell pepper strips and toss for 30 seconds. Add all remaining ingredients, cover, and simmer for 3-4 minutes. Remove lemongrass pieces before serving with organic brown rice.
Nutrition Information
271 calories, 12 g total fat, 9 g saturated fat, 0 g trans fat, 1 g monounsaturated fats, 1 g polyunsaturated fats, 145 mg cholesterol, 922 mg sodium, 7 g carbohydrate, 2 g fiber, 2 g sugars, 33 g protein
Recipe by Kelley Herring
[Kelley Herring is the Founder & CEO of Healing Gourmet. She is also the creator of Healing Gourmet's Personalized Nutrition Software and Editor-in-Chief of the Healing Gourmet book series published by McGraw-Hill, including Eat to Fight Cancer, Eat to Beat Diabetes, Eat to Lower Cholesterol and Eat to Boost Fertility]