Ingredients:

8 cups cooked Rice
1 lb. 16-20 ct. Shrimp, peeled & deveined, tail off
1 lb. Jumbo Scallops
1 med. Yellow Onion, julienne
2 med. Jumbo Carrots, peeled, & cut into ¼” sticks
1 Red Bell Pepper, cut into ½” squares
1 Gold Bell Pepper, cut into ½” squares
1 cup Bok Choy, cut into ½” squares
½ cup fresh Cilantro, chopped
1 bunch of Green Onions, chopped
1 can of Coco Lopez
1 can of Thai Red Curry Paste
1 Tbl. crushed Chili Flakes

Procedure:

Marinate the Shrimp and Scallops in a ziplock baggie. Add Coco Lopez, Thai red curry paste and crushed chili flakes to the shrimp and scallops – allow to marinate for 1 hour.

Sauté the vegetables in the olive oil for approximately 2 minutes. Add the marinated shrimp and scallops to the vegetables and sauté for an additional 2-5 minutes, ensuring that seafood is cooked.

Pour the mixture on top of the prepared rice and garnish with the chopped Cilantro.

(Serves 4)