Thai scallops with green beans (hl)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Scallops (or use thinly sliced beef, pork or chicken) |
| Defatted chicken broth | ||
| 1 | teaspoon | Red curry pasta; to 1 tablespoon |
| 2 | Garlic cloves; minced | |
| 1 | cup | Steamed green beans |
| ½ | Onion; julienned | |
| 3 | Kaffir lime leaves or zest of one lime | |
| 1 | teaspoon | Sugar |
| 1 | 12 ounce can evaporated skim milk | |
| 1 | teaspoon | Coconut extract |
| 1 | Red bell pepper; julienned | |
| 1 | teaspoon | Corn starch; mixed with 2 teaspoons water |
| 10 | Basil leaves; chopped | |
| 1 | tablespoon | Fish sauce |
| Chopped red chili peppers; to taste | ||
Directions
Rinse the scallops. In a large nonstick skillet, heat curry paste and garlic on high until the paste bubbles. Add green beans, onions, lime leaves, sugar, milk and coconut extract. Stir well and cook about 5 minutes. Add the scallops, red pepper and cornstarch and cook 5 minutes longer or until scallops are cooked and the sauce has thickened. Stir in the basil leaves, fish sauce and chili peppers. Served with steamed rice.
Yield: 4 Servings
Nutritional Information per serving: 185 Calories, 2⅒ grams of fat Courtesy of Melanie Peskott-North, Good Square Meals, Dallas Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> Recipe by: RECIPE FOR HEALTH SHOW #RHE307 Posted to MC-Recipe Digest V1 #800 by 4paws@... (Shermeyer-Gail) on Sep 24, 1997