Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Bring 1 cup of coconut milk to nearly boiling in a wok. Add lemon grass, shallots & lime leaves, stir. Add fish sauce, palm sugar, lime juice & tamarind sauce, mix well. Add 2 more cups of coconut milk, mix well, then add scallops(or other fish) & simmer, covered, till fish is cooked, about 4 ~ 5 minutes. Transfer to serving bowl & garnish. Nut. Analysis per serving: 320 calories, 25 grams fat, 15 grams carbohydrates, 14 grams protein, 20 milligrams cholesterol, 405 milligrams sodium, 70 percent of calories from fat. Recipe by: The Oriental Thai Cooking School in Bangkok Thailand Posted to MC-Recipe Digest V1 #1004 by "Christopher E. Eaves" on Jan 11, 1998
