| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Dairy, Meats | Thai | Thai, Seafood, Syd’s book | 4 | Servings |
INGREDIENTS
| 14 | oz | Thai Coconut Milk |
| 1 | tb | Thai Red Curry Base |
| 1 | lb | Frozen Or Fresh Scallops |
| 1 | lb | Cooked Lobster Meat |
| 2 | tb | Fish Sauce |
| 2 | ts | Lemon Juice |
| 1 | Tomato, Diced | |
| 3 | Scallions, Diced | |
| 2 | c | Mushrooms, Sliced |
| 1 | Yellow Pepper, Diced | |
| 2 | ts | Thai Garlic Chili Sauce |
| Fresh Sweet Basil |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip
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