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