1/2 cup(s)
4 Tbsp(s)
8 ounce(s)
2 Tbsp(s)
8 ounce(s)
8 ounce(s)
1/4 cup(s)
2 Tbsp(s)
2 Tbsp(s)
12 g
224 g
28 g
224 g
224 g
56.5 g
36 g
Mix together coconut milk and green curry paste and set aside.
Heat oil in a large, safe skillet over medium high heat.
Add the shrimp, scallops and fish and sauté for 3-4 minutes.
Add bell pepper strips and toss for 30 seconds.
Add all remaining ingredients, cover, and simmer for 3–4 minutes.
Remove lemongrass pieces and serve.
0 Servings Fruits / 0.4 Servings Vegetables
Calories: 272.2
Omega-6 / Omega-3 ratio: 1 : 1
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