Red Curry Scallops With Pineapple - cooking recipe

Ingredients

2 tablespoons red curry paste (use A taste of Thai)
1/4 cup lemon juice
14 ounces light coconut milk (use Taste of Thai)
1/4 cup white vinegar
2 tablespoons fish sauce (use Taste of Thai)
16 ounces pineapple chunks, drained
2 tablespoons sugar
2 lbs sea scallops or 2 lbs bay scallops

Preparation

In a large skillet over medium heat, combine red curry paste with coconut milk.
Simmer until an oil forms on surface.
Stir in fish sauce, sugar, lemon juice and vinegar.
Bring to a boil.
Simmer for 2 minutes.
Add scallops and pineapple.
Simmer until scallops are cooked, about 3-5 minutes.
Serve hot over cooked jasmine or basmati rice, and creamed spinach or string beans with shallots.
Enjoy!