Thai Alaska Seafood Curry with Sticky Rice

Serves: 4

Prep Time: 35 minutes

Ingredients:

1-1/2 cups short-grain white rice such as arborio

1 teaspoon salt

8 ounces Alaska Sole or Pollock fillets

8 ounces Alaska Scallops (about 1-1/2 inches wide)

8 ounces peeled Alaska Spot Prawns (16 to 20 per pound)

1 can (13-1/2 oz.) coconut milk

1/2 cup chicken broth

1 Tablespoon Thai red curry paste

1 Tablespoon Asian fish sauce (nuoc mam or nam pla)

1 Tablespoon firmly packed brown sugar

1 pound green beans, rinsed, ends trimmed, and cut into 1-inch pieces

1 Tablespoon lime juice

4 Lime wedges

Directions:

Combine rice, salt, and 2-1/2 cups water in a 3- to 4-quart pan. Bring to a boil over high heat, then cover, reduce heat, and simmer until liquid is absorbed and rice is tender to bite, 20 to 25 minutes.

Meanwhile, rinse sole, scallops, and prawns; gently pat dry. Cut sole into about 1-inch pieces.

In a 12-inch frying pan, combine coconut milk, chicken broth, curry paste, fish sauce, and brown sugar. Stir often over medium-high heat until curry paste and brown sugar are dissolved and mixture is simmering. Add green beans, cover, and cook for 1 minute. Gently distribute scallops and prawns in liquid; cover and simmer about 5 minutes. Gently add sole, cover, and continue simmering just until all seafood is opaque throughout, about 2 minutes longer. Gently stir in lime juice.

Spoon rice into four wide, shallow bowls and top equally with seafood curry.

Garnish with lime wedges.

Nutrients per serving (with lite coconut milk): 621 calories, 9g total fat, 5g saturated fat, 14% calories from fat, 46mg cholesterol, 41g protein, 87g carbohydrate, 6g fiber, 1218mg sodium, 142mg calcium and .2g omega-3 fatty acids.

Notes: Thai red curry paste (which is not the same as Asian red chili paste) and Asian fish sauce are sold in the Asian food section of many well-stocked supermarkets and in Asian grocery stores.

Wine pairing: Slightly sweet Riesling or Gewrztraminer

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