Recipe - Thai Scallops With Green Beans (Hl)

One half pound Scallops (or use thinly
cut or sliced up beef, pork or
chicken)
Defatted chicken broth
1 teaspoon Red curry pasta; to 1
tablespoon
2 Garlic cloves; minced
1 cup Steamed green beans
One half Onion; julienned
3 Kaffir lime leaves or zest
of one lime
1 teaspoon Sugar
1 12 ounce can evaporated skim
milk
1 teaspoon Coconut extract
1 Red bell pepper; julienned
1 teaspoon Corn starch; mixed with 2
teaspoons water
10 Basil leaves; chopped
1 tablespoon Fish sauce
Chopped red chili peppers;
to taste

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