Preparation:
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. |