Thai Scallop curry

Ingredients

2 T basil olive oil (or use plain EVOO and add fresh basil. I do both.)
2 cloves of garlic
1/4 cup sherry or port
1 T fresh basil
Half of a large Red Bell Pepper ( sliced in thin strips)
2 cups stringless snap peas
1 cup scallops (you can use shrimp, lobster or chicken)
2-3 tsp fresh curry powder
1 tsp fresh cinnamon
1 T brown sugar
1 can coconut milk
2 T cornstarch
1/2 tsp cayenne or to taste
1/2 tsp onion powder
salt to taste
2 cups cooked rice (we prefer Jasmine Brown rice cooked in vegetable stock)

Directions

Cook rice according to package directions. We like to substitute vegetable stock for the water.

In a large skillet, add olive oil to pan with garlic, fresh chopped basil, red bell pepper and snap peas. Saute until bell pepper and snap peas are tender crisp. Add sherry, then curry powder, cinnamon, brown sugar, cayenne, onion powder and salt to taste. Add scallops. Stir to distribute spices through out the scallops and vegetables. Simmer until the sherry has carmelized with the spices. Add 1/2 the can of coconut milk. Take the remaining half can of coconut milk and mix in the cornstarch (you can use arrowroot if you prefer). Slowly add the coconut milk-cornstarch mixture. Simmer until sauce thickens. Serve over cooked rice.

Hope you enjoy!        -Rae