Red Coconut Curry with Shrimp and Scallops
1 red chili, seeded and chopped
3-4 garlic cloves, chopped
1/2 cup lite coconut milk
1/2 teaspoon turmeric
1 tablespoon olive oil
1/2 finely diced red bell pepper
1 pound medium size shrimp, peeled and deveined
Salt and pepper to taste
1/4 cup fresh basil leaves, chopped
Blend the red chili, garlic cloves, coconut milk, and turmeric in a mixer or magic bullet until no chunks are visible in the mixer.
In a large pan, heat oil over medium high heat and add the chopped bell pepper and stir. Add the shrimp and cook until the shrimp start to turn pink but not fully cooked, about 2-3 minutes. Add the scallops and stir and cook until both shrimp and scallops are cooked. (Don't cook the scallops for too long so they don't become rubbery.) Add the red chili sauce and turn down the heat to low. Add salt and pepper and sprinkle with fresh basil leaves.
Serve with rice if desired.