Oh my gosh, this recipe is really delicious, if I may say.  Not fattening, either, but be sure to use the low-fat coconut milk and only have a small portion of it, savoring each bite and eating slowly. I made it the other night for my wife and we both loved it.  It’s a variation of a classic Thai recipe but modified for milder western palates.  I hope you love it as much as I do.

Dr. Norris J. Chumley’s Thai Seafood with Red Ginger-Peanut Sauce

Serves 4

These are household ingredients, except for the Thai Red Curry, Nampla (fish sauce) and low-fat coconut milk.  You can find these at Asian or Indian markets, or gourmet food stores.  Serve over fresh hot brown or jasmine rice.

• 1 1/2 tablespoons olive oil
• 1/2 cup large-diced green onions
• 3 garlic cloves finely chopped
• 1 tablespoon Thai red curry paste
• 1 tablespoon chopped fresh ginger
• 1 tablespoon soy sauce
• 1 tablespoon Nampla (Thai fish sauce)
• 1/2 cup (or more) low-salt chicken broth
• 1/2 teaspoon freshly ground black pepper
• 2 1/2 tablespoons fresh lime juice
• 1 cup smooth peanut butter
• 1 cup canned unsweetened low-fat coconut milk
• 1 cup fresh or frozen scallops
• 1 cup precooked fresh or frozen shrimp or prawns, peeled

In a large skilled (not cast iron!) place the oil, onions, garlic and sautee lightly until golden brown.  Add the curry paste, ginger, soy sauce, Nampla and chicken broth.   Let simmer 3-4 minutes.  Add the seafood, which can also be any combination of ingredients, take your pick.  Cook all together until the scallops reach a temperature of a minimum of 135 degrees (F) on an instant read chef thermometer.  Then add the peanut butter and coconut milk.

Serve.  Say a prayer and thank God first, of course!

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