Curried Seafood and Vegetables Over Rice
Elevate your weeknight dinner with this irresistible Curried Seafood and Vegetables Over Rice—a vibrant, flavor-packed dish that combines tender shrimp and scallops with a medley of fresh vegetables simmered in a creamy, spiced coconut curry sauce. Served over fluffy white rice, this recipe offers the perfect balance of warmth and richness, infused with aromatic curry powder, turmeric, garlic, and fresh ginger. The addition of crisp bell peppers, zucchini, and carrots makes it both hearty and nutritious, while a garnish of fresh cilantro and a squeeze of lime adds a refreshing, zesty finish. Ready in under an hour and ideal for seafood lovers, this flavorful curry is a crowd-pleaser that’s as comforting as it is exotic. Perfect for a family dinner or an elegant meal for guests!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups White rice
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1 medium Red bell pepper, sliced
- 1 medium Zucchini, sliced
- 2 medium Carrots, thinly sliced
- 1 can (13.5 oz) Coconut milk
- 1 cup Vegetable or seafood stock
- 2 tablespoons Curry powder
- 1 teaspoon Turmeric powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 12 ounces Shrimp, peeled and deveined
- 8 ounces Scallops
- 0.25 cup Fresh cilantro, chopped
- 1 Lime, cut into wedges
Instructions
Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring 4 cups of water to a boil. Add 2 cups of rice and 1 teaspoon of salt. Reduce the heat to low, cover, and let it simmer for 15-18 minutes or until the rice is cooked and the water is absorbed. Set aside and keep warm.
Heat 2 tablespoons of olive oil in a large skillet or wok over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.
Add minced garlic and grated ginger to the skillet. Cook for another minute, stirring frequently until fragrant.
Stir in the red bell pepper, zucchini, and carrots. Cook for 5-6 minutes, stirring occasionally, until the vegetables are slightly softened.
Pour in the coconut milk and vegetable or seafood stock. Stir in the curry powder, turmeric powder, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper. Bring the mixture to a gentle simmer.
Add the shrimp and scallops to the skillet. Simmer for 5-7 minutes, or until the seafood is cooked through and opaque. Be careful not to overcook.
Taste and adjust the seasoning with more salt or pepper, if needed.
Serve the curried seafood and vegetables over the cooked rice. Garnish with freshly chopped cilantro and serve with lime wedges on the side for a burst of citrus flavor.
Nutrition Facts
Calories |
1558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 732 mg | 244% | |
| Sodium | 9948 mg | 433% | |
| Total Carbohydrate | 183.1 g | 67% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 47.9 g | ||
| Protein | 134.0 g | 268% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 437 mg | 34% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3519 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
