Lobster scallop curry

Yield: 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

Instructions:

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.

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