Lobster Scallop Curry

14 oz Thai Coconut Milk

1 tb Thai Red Curry Base

1 lb Frozen Or Fresh Scallops

1 lb Cooked Lobster Meat

2 tb Fish Sauce

2 ts Lemon Juice

1 Tomato, Diced

3 Scallions, Diced

2 c Mushrooms, Sliced

1 Yellow Pepper, Diced

2 ts Thai Garlic Chili Sauce

Fresh Sweet Basil 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. From: Syd's Cookbook.