Lobster scallop curry
4 servings
Ingredients
Quantity | 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 | Tomato, Diced | |
3 | Scallions, Diced | |
2 | cups | Mushrooms, Sliced |
1 | Yellow Pepper, Diced | |
2 | teaspoons | Thai Garlic Chili Sauce |
Fresh Sweet Basil |
Directions
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.