| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Grains, Dairy | Thai | Fish-fs, Skillet-fs | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Scallops (or use thinly sliced beef, pork or chicken) |
| Defatted chicken broth | ||
| 1 | ts | Red curry pasta; to 1 tablespoon |
| 2 | Garlic cloves; minced | |
| 1 | c | Steamed green beans |
| 1/2 | Onion; julienned | |
| 3 | Kaffir lime leaves or zest of one lime | |
| 1 | ts | Sugar |
| 1 | 12 ounce can evaporated skim milk | |
| 1 | ts | Coconut extract |
| 1 | Red bell pepper; julienned | |
| 1 | ts | Corn starch; mixed with 2 teaspoons water |
| 10 | Basil leaves; chopped | |
| 1 | tb | Fish sauce |
| Chopped red chili peppers; to taste |
INSTRUCTIONS
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, 2.1 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@netrax.net> Recipe by: RECIPE FOR HEALTH SHOW #RHE307 Posted to MC-Recipe Digest V1 #800 by 4paws@netrax.net (Shermeyer-Gail) on Sep 24, 1997
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