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.