THAI CURRY PRAWNS AND SCALLOPS WITH COCONUT MILK ENJOY DAN:

THAI CURRY PRAWNS AND SCALLOPS WITH COCONUT MILK by CHEF DAN:

Serves 4

INGREDIENTS:

12 ounces tiger prawns

12 ounces big scallops

1 tablespoon red curry paste

Zest of 1 lime

1-tablespoon olive oil

3-teaspoons brown sugar

1/2-teaspoon EACH fish sauce, tamarind, and sweet and sour chili sauce

4 (Oz) can bamboo shoots

1 (18 Oz) can Mae Ploy coconut milk

1/4-cup water

1 onion, sliced

1 thumb-size fresh ginger, grated

DIRECTIONS:

1.   Heat a pot over medium-high heat.

2.    Add oil, curry paste and sauté until fragrant sabot 30 seconds.

3.   Add onion and sauté for 4 minutes.

4.   Add coconut milk, water and lime zest; bring to a boil.

5.   Add prawns and scallops add to the pot and boil 1-2 minutes.

6.   Add sugar and next 4 ingredients stir-continuously for 30 seconds.

7.   Serve with jasmine rice.

ENJOY DAN:                                                   PLANT SEEDS & SING SONGS!!