Coconut Curried Prawns and Scallops

• 3/4 lb (.3 kg). medium to large prawns
• 1/2 lb (.2 kg). large scallops
• 1/2 large sweet onion, chopped
• 4 cloves garlic, crushed
• 1/2 tsp (2 ml). fresh grated ginger
• 1 tbsp (15 ml) fresh cilantro
• 1 tomato, diced
• 1/2 tsp (2 ml). ground turmeric
• 1/4 tsp (1 ml). paprika
• 1 pinch of ground cloves
• 1/8 tsp (1 ml). ground cardamom
• 1 tbsp (15 ml) dried basil
• 1 tbsp (15 ml) brown sugar
• salt
• 1 14 oz (392 grm). can coconut milk
• 1-1/2 tsp (7 ml). fish sauce
• 1-1/2 tsp (7 ml). green curry paste
• 1 8 oz (224 grm). can of bamboo shoots, drained
• 1 8 oz (224 grm) can of sliced water chestnuts, drained
• 1 tbsp (15 ml) peanut oil
• 1 tbsp (15 ml) sesame oil
• 1-1/2 cups (350 ml) jasmine or basmati rice
• 3 cups (700 ml) water

1. Toss and set aside prawns, scallops,and ground turmeric.
2. Combine in food processor until a paste chopped onion, garlic, paprika, cloves, cardamom and ginger; set aside.
3. Heat in wok or saut pan peanut oil and sesame oil.
4. Add processed paste from above.
5. Cook on low heat for 10 minutes (add water if it starts burning).
6. Add coconut milk, fish sauce, green curry paste, brown sugar and dried basil.
7. Heat until boiling & then add shrimp & scallop mixture, diced tomato, bamboo shoots and water chesnuts.
8. Reduce heat and simmer 5 minutes, or until seafood is cooked.
9. Add fresh cilantro and salt to taste.
10. Serve over Jasmine rice (traditional) or Basmati rice.
11. Bring rice and 3 cups (700 ml) of water to a boil.
12. Reduce heat & simmer covered 15 minutes.
13. Remove from heat and let sit covered another 15 minutes.
14. Fluff and serve.
15. Makes 4-1/2 cups (1050 ml).

prawns, scallops, sweet onion, garlic, ginger, fresh cilantro, tomato, ground turmeric, paprika, ground cloves, ground cardamom, basil, brown sugar, salt, coconut milk, fish sauce, green curry, bamboo shoots, water chestnuts, peanut oil, sesame oil, jasmine, water

Taken from online-cookbook.com/goto/cook/rpage/00129E (may not work)