Title: Thai Scallops with Green Beans (Hl)
Categories: Fish-fs, Skillet-fs
Yield: 4 Servings

1/2 lb Scallops (or use thinly
-sliced beef, pork or
-chicken)
Defatted chicken broth
1 ts Red curry pasta; to 1
-tablespoon
2 Garlic cloves; minced
1 c Steamed green beans
1/2 Onion; julienned
3 Kaffir lime leaves or zest
-of one lime
1 ts Sugar
1 12 ounce can evaporated skim
-milk
1 ts Coconut extract
1 Red bell pepper; julienned
1 ts Corn starch; mixed with 2
-teaspoons water
10 Basil leaves; chopped
1 tb 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 Servings

Nutritional Information per serving: 185 Calories, 2.1 grams of fat

Courtesy of Melanie Peskott-North, Good Square Meals, Dallas

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer <4paws@netrax.net>

Recipe by: RECIPE FOR HEALTH SHOW #RHE307

Posted to MC-Recipe Digest V1 #800 by 4paws@netrax.net (Shermeyer-Gail) on
Sep 24, 1997