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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat peanut oil in a large sauté pan over medium heat. | 2. Add garlic and lemongrass pieces until fragrant and golden. | 3. Add red bell pepper strips and sauté for about 30 seconds – 1 minute, just until slightly tender. | 4. Add the can of bamboo shoots and 1-4 tbsp curry paste, (depending on how hot you like it), as well as the fish sauce. | 5. Mix around in pan to coat everything evenly with paste. | 6. Shake can of coconut milk well, open, and slowly add it to the pan. | 7. Bring liquid to a simmer for about 4-5 minutes, to let the lemongrass release its flavor. | 8. Next, add 1-½ lbs of the seafood of your choice. | 9. Cover and simmer for about 5 minutes or until seafood is cooked through. | 10. If you can, try and remove the lemongrass pieces before serving, they are a bit woody. | 11. Before serving, toss with shredded basil and chopped cilantro. | 12. Serve in bowls over basmati rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peanut oil	1	tablespoon		119.34	0.0	0.0	13.5
garlic	2	cloves	sliced	8.94	1.9836	0.3816	0.03
lemongrass	1		peeled cut	-	-	-	-
red bell pepper	1		sliced	-	-	-	-
bamboo shoot	1	can	drained	61.1244	11.7721	5.8861	0.6792
red curry paste	2 -4	tablespoons		-	-	-	-
fish sauce	2 -3	tablespoons		0.0	0.0	0.0	0.0
scallop	1 1/2	1/2		469.2011	21.624000000000002	82.0082	3.332
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
basil leaf	1/2	cup	shredded	-	-	-	-
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
basmati rice				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.