Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         scallops -- (or use thinly
                        -- sliced beef, pork
                        -- or
                        defatted chicken broth
   1      teaspoon      red curry pasta
                        --to 1 tablespoon
   2                    garlic cloves -- minced
   1      cup           steamed green beans
     1/2                onion -- julienne
   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 -- julienne
   1      teaspoon      corn starch -- mixed with 2
                        -- teaspoons water
  10                    basil leaves -- chopped
   1      tablespoon    fish sauce
                        chopped red chili peppers -- to taste

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.