Preparation:
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. |