Thai scallops with green beans (hl)

Yield: 4 Servings

Measure Ingredient
½ pounds Scallops (or use thinly sliced beef, pork or chicken)
\N \N Defatted chicken broth
1 teaspoon Red curry pasta; to 1 tablespoon
2 \N Garlic cloves; minced
1 cup Steamed green beans
½ \N Onion; julienned
3 \N Kaffir lime leaves or zest of one lime
1 teaspoon Sugar
1 \N 12 ounce can evaporated skim milk
1 teaspoon Coconut extract
1 \N Red bell pepper; julienned
1 teaspoon Corn starch; mixed with 2 teaspoons water
10 \N Basil leaves; chopped
1 tablespoon Fish sauce
\N \N Chopped red chili peppers; to taste

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

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