Mike Organic Curry Love

recipes

Whether dinner
for two or a party
of 12, Curry Love�
serves up
delectable dishes
seasoned chefs
can add to their
repertoire or
first-timers in
the kitchen can
use to impress
their guests.

With Mike's
personal recipes,
you can make
love and magic.
Bon Appetit!

Welcome to Mike's Organic Curry Love™

Instructions (Serves 2-4)

Mix the chicken stock with ½ of the jar of Passion Red Thai Curry and heat up.
Heat the Peanut oil in a heavy bottomed pan to medium hot. Add the chopped onion and cook slowly until translucent. Add the Risotto rice and stir over low heat for 2 minutes. Add the heated chicken stock-Curry sauce blend, one ladle at a time. Cook the rice until tender, stirring if not constantly, then very often.
Heat a skillet with the second measure of the peanut oil until smoking hot.
Place the seasoned Scallops carefully in the hot pan and sauté on both sides to desired doneness. Approximately 1.5 minutes on each side.
Place the cooked Scallops on a heated plate and keep warm, while you sauté the shrimp in the same pan.
Put the shrimp onto the plate with the Scallops.
Add a little more oil to the pan and sauté the tomatoes.
To serve, spoon Passion Red Thai Curry Risotto on plate and place the Scallops, Shrimp and tomatoes around. Drizzle with the rest of the heated Curry Sauce and garnish with Basil.

Red Thai Curry Risotto with Scallops and Shirmp

CURRY LOVE INGREDIENT
PASSION RED THAI CURRY�

Ingredients

1 Jar of Passion Red Thai Curry
1 cup of Risotto rice
1 ¼ cup chicken stock
½ cup of finely chopped onion
1 Tsp Peanut oil
Salt and Pepper

12 large Sea Scallops, muscle removed
12 peeled and deveined shrimp
2 Tsp Peanut oil
Salt and Pepper

Garnish

Some Cherry tomatoes
4 Basil sprigs
Some fried garlic slivers