14 oz thai coconut milk
1 tablespoon thai red curry base
1 lb frozen or fresh scallops
1 lb cooked lobster meat
2 tablespoon fish sauce
2 teaspoon lemon juice
1 tomato, diced
3 scallions, diced
2 cup mushrooms, sliced
1 yellow pepper, diced
2 teaspoon thai garlic chili sauce
1 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.
