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Curried Seafood and Vegetables over Rice
At a Glance
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 20 min
- Servings
- 4.00 serving(s)
Categories
- Main
Cuisine
- international
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- flexitarian
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Curried Seafood and Vegetables over Rice brings together 1 cup long-grain white rice, 1/2 cup onion, 1/2 cup sweet red pepper in a practical dish for home cooking. It takes about 20 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 1 cup long-grain white rice
- 1/2 cup onion
- 1/2 cup sweet red pepper
- 1/2 cup carrot
- 1/2 cup celery
- 2 scallions, chopped
- 8 ounces cod fish fillets, cut into 1-inch cubes
- 4 ounces medium shrimp, peeled and deveined
- 2 tablespoons white wine
- 2 teaspoons reduced sodium soy sauce
- 1 teaspoon garlic
- 1/4 teaspoon curry powder
- 1/8 teaspoon salt
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Instructions
Cook the rice according to the package directions.
Coat a 10" no-stick skillet with no-stick spray and place over medium-high heat until hot. Add the onions, peppers, carrots, celery, and scallions. Cook, stirring, for 2 minutes, or until the vegetables are bright in color. Transfer to a medium bowl.
To the skillet, add the cod, shrimp, wine or apple juice, soy sauce, garlic, curry powder, and salt. Cover and cook, stirring frequently, for 4 to 6 minutes, or until the fish and shrimp are opaque in the center. Check by inserting the tip of a sharp knife into the center of 1 cube and 1 shrimp.
Add the vegetables to the skillet. Toss to combine. Heat through. Serve over the rice.
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