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Yellow Curry Paella
Spread tomatoes and cilantro over top just before serving
Serves: 8
Added By: 
Maggie
Ingredients
1/4 pound butter
3 teaspoons yellow curry base
1 onion
6 cups chicken broth
2 lbs skinless chicken thighs
3 cups soft jasmine rice
1 red bell pepper
1 green bell pepper
1 lb sea scallops
1 lb shrimp
2 tomatos
1/2 cup fresh cilantro leaves
Method
- In large skillet, melt butter and add yellow curry base. Saute until melted over medium heat. Add onions, saute for 3 minutes.
- Add chicken broth and bring to a boil, add chicken and rice. Return to a boil. Reduce heat and simmer ten minutes.
- Uncover and stir in chopped green bell pepper and red bell pepper - arrange shrimp and scallops over top of rice - recover and cook on low heat until all liquid is absorbed, about 20 minutes.
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