| 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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