Directions:
- In a 3- to 4-quart pan over high heat, bring 2 1/2 cups water and the rice to a boil; cover, reduce heat to low, and simmer until liquid is absorbed and rice is tender to bite, about 25 minutes.
- Meanwhile, in a 10- to 12-inch frying pan over high heat, stir coconut milk, chicken broth, curry paste, fish sauce, and brown sugar until sugar and curry paste are dissolved and mixture is simmering. Stir in asparagus and clams, cover, and cook for 3 minutes. Add scallops and shrimp, cover, and cook, stirring occasionally, until clam shells have opened and shrimp and scallops are opaque but still moist-looking in the center (cut to test), about 3 minutes longer. Stir in lime juice.
- Spoon rice into four wide, shallow bowls and top equally with seafood, asparagus, and sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2261.16 Kcal (9467 kJ) | ||
| Calories from fat | 974.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 108.28g | 167% | |
|---|---|---|---|
| Cholesterol | 326.48mg | 109% | |
| Sodium | 7830.25mg | 326% | |
| Potassium | 2766.96mg | 59% | |
| Total Carbs | 199.59g | 67% | |
| Sugars | 26.76g | 107% | |
| Dietary Fiber | 16.73g | 67% | |
| Protein | 138.92g | 278% | |
| Vitamin C | 39.7mg | 66% | |
| Iron | 27.9mg | 155% | |
| Calcium | 423.3mg | 42% | |
| Amount Per 100 g | |||
| Calories | 126.91 Kcal (531 kJ) | ||
| Calories from fat | 54.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.08g | 167% | |
|---|---|---|---|
| Cholesterol | 18.32mg | 109% | |
| Sodium | 439.46mg | 326% | |
| Potassium | 155.29mg | 59% | |
| Total Carbs | 11.2g | 67% | |
| Sugars | 1.5g | 107% | |
| Dietary Fiber | 0.94g | 67% | |
| Protein | 7.8g | 278% | |
| Vitamin C | 2.2mg | 66% | |
| Iron | 1.6mg | 155% | |
| Calcium | 23.8mg | 42% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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