Lobster and Scallop Curry

Recipe Ingredients

14 oz	397g	Thai coconut milk
1 tablespoon	15ml	Thai red curry base
1 lb	454g / 16oz	Frozen or fresh scallops
1 lb	454g / 16oz	Cooked lobster meat
2 tablespoons	30ml	Fish sauce
2 teaspoons	10ml	Lemon juice
1		Tomato - diced
3		Scallions - diced
2 cups	474ml	Mushrooms - sliced
1		Yellow pepper - diced
2 teaspoons	10ml	Thai garlic chili sauce
		Fresh sweet basil

Recipe Instructions

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.

Source:
Lu Huebner

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