Lobster scallop curry

Yield: 4 servings

Measure Ingredient
14 ounces Thai Coconut Milk
1 tablespoon Thai Red Curry Base
1 pounds Frozen Or Fresh Scallops
1 pounds Cooked Lobster Meat
2 tablespoons Fish Sauce
2 teaspoons Lemon Juice
1 \N Tomato, Diced
3 \N Scallions, Diced
2 cups Mushrooms, Sliced
1 \N Yellow Pepper, Diced
2 teaspoons Thai Garlic Chili Sauce
\N \N Fresh Sweet Basil

In a large saucepan, combine coconut milk with curry base over medium heat until oil appears on top. Add scallops, seasoning sauce, lemon juice and simmer for 5 minutes, stirring occasionally. Add remaining ingredients except mushrooms and garlic chili sauce. Cover and simmer for 5 minutes. Add mushrooms and garlic chili sauce to taste.

Cover and simmer 2 minutes. Serve hot over rice. Garnish with sprigs of fresh sweet basil. From: Syd's Cookbook.

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