YELLOW CURRY PAELLA

1/4 lb (110 g) butter
1 packet A Taste of Thai Yellow Curry Paste
1 medium onion, coarsely chopped
6 cups chicken stock
2 lbs (900 g) skinless chicken thighs, (any chicken parts will work)
3 cups A Taste of Thai Jasmine Rice, uncooked
1 medium red bell pepper, coarsely chopped
1 medium green bell pepper, coarsely chopped
1 lb (454 g) sea scallops
1 lb (454 g) shrimp, peeled and deveined
2 medium tomatoes, chopped
1/2 cup fresh cilantro (coriander leaf)

In large skillet or Paella Pan, melt butter. Add Yellow Curry Paste. Sauté until melted over medium heat.

Add onions. Sauté 3 minutes.

Add chicken stock and bring to a boil. Add chicken and rice. Return to a boil. Cover, reduce heat and simmer 10 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.

Spread tomatoes and cilantro over top just before serving.

Servings: 6