Sweet Seafood - Noodle Curry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 434.8
- Total Fat: 5.4 g
- Cholesterol: 40.9 mg
- Sodium: 913.1 mg
- Total Carbs: 58.9 g
- Dietary Fiber: 3.1 g
- Protein: 35.9 g
View full nutritional breakdown of Sweet Seafood - Noodle Curry calories by ingredient
Introduction
A hearty, simple and fruity pasta and scallop curry made lighter with evaporated milk and chicken broth in place of the usual heavy cream. Adapted from M&M Meat Shops' 2009 calendar. A hearty, simple and fruity pasta and scallop curry made lighter with evaporated milk and chicken broth in place of the usual heavy cream. Adapted from M&M Meat Shops' 2009 calendar.Number of Servings: 4
Ingredients
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1 1/2 cups chicken broth
1 cup evaporated skim milk
1/4 cup fresh or frozen thawed mango chunks
1/2 jalapeno pepper, seeded and minced
1/4 cup water
1 small white onion
2 garlic cloves, minced
1 plum tomato, diced
2 tbsp tomato paste
1/2 tsp basil
1/2 tsp thyme
1/2 tsp mustard powder
1 1/2 tsp curry powder
1/4 cup white wine
2 tsp olive oil
1 lb sea scallops
1/2 lb angel hair pasta, cooked and drained
Directions
In a blender or food processor, puree chicken broth, evaporated milk, mango and jalapeno pepper until smooth. Set aside.
Heat water in a large, deep saucepan.
Add onion, cooking until translucent.
Add garlic and tomato and cook 2-3 minutes further.
Stir in tomato paste, basil, thyme, mustard powder, and curry powder. Cook 1 minute, until fragrant.
Add pureed milk / broth / mango mixture and bring to a simmer. DO NOT LET BOIL!
Cook, uncovered, on LOW for 20 minutes, stirring occasionally.
In a separate frypan over high heat, heat olive oil.
Sear scallops, without stirring, 1 minute on each side.
Add scallops to simmering curry sauce, followed by the cooked pasta. Simmer 1 minute, stirring, then serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Heat water in a large, deep saucepan.
Add onion, cooking until translucent.
Add garlic and tomato and cook 2-3 minutes further.
Stir in tomato paste, basil, thyme, mustard powder, and curry powder. Cook 1 minute, until fragrant.
Add pureed milk / broth / mango mixture and bring to a simmer. DO NOT LET BOIL!
Cook, uncovered, on LOW for 20 minutes, stirring occasionally.
In a separate frypan over high heat, heat olive oil.
Sear scallops, without stirring, 1 minute on each side.
Add scallops to simmering curry sauce, followed by the cooked pasta. Simmer 1 minute, stirring, then serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.