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
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.
