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Thai Yellow Coconut Curry with Seafood and Roasted Sweet Potatoes

Thai Yellow Coconut Curry with Seafood and Roasted Sweet Potatoes

Creamy roasted sweet potatoes, scallops, prawns and calamari swim in this savory coconut curry broth that has a slight heat from the curry paste. 

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Ingredients: Coconut milk, calamari, shrimp, scallops, sweet potato, bok choy, yellow curry paste (lemongrass, garlic, shallot, salt, galangal, dried red chilies, coriander seed, lime leaf peel, cumin, cinnamon, mace, tumeric, cardamom), fish sauce (anchovy extract, water, salt), non gmo canola oil , non gmo olive oil canola blend , brown sugar, salt

Serving Size: 1.5 cups curry with 1/2 cup veggies mixed in, plus 4 oz seafood mix on the side

Eat Within: 3 days

Instructions: Boil soup over med-high heat; add seafood and simmer for about 5 minutes until seafood is cooked.

Notes: Enjoy with Brown Rice and Edamame Salad!

$11.45

Pairs Great With

food
Parmesan Croutons

We've taken pillowy rosemary focaccia bread and tossed it in a parmesan and garlic mixture before throwing it in the oven to get nice and crispy. The perfect salad topping (or snack!)
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Ingredients: Flour, parmesan cheese, Rosemary”,” non gmo olive oil canola blend , garlic, sugar, yeast, salt

Serving Size: 3 cups

Eat Within: 10 days

Instructions: Enjoy!

$4.10

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