Red Curry Sauce:
2 oz. red curry paste (typically, this is half a can)
16 oz. coconut milk (one can is typically 13 oz., so measure this out)
2 oz. fish sauce
2 oz. clam juice
1 oz. heavy cream
1 oz. lime juice
¼ cup sugar

Directions:
In a medium sauce pan, combine all ingredients over medium-high heat and bring to a simmer. Add a half-cup of the roux (flour and butter mixture for thickening), and whisk until the roux is incorporated and the sauce has thickened. Use immediately or store in the refrigerator for up to 2 weeks.

Roux:
½ cup butter, shortening, lard or vegetable oil (the more flavorful the fat, the better the roux)
½ cup flour

Directions:
Melt the butter in a medium sauce pan and stir in the flour. Cook for 10-15 minutes, stirring constantly until a light straw color is achieved. Use immediately or store in the refrigerator for up to 2 weeks.

Scallops:
12-15 dry sea scallops (U10 if available) – shrimp may be substituted
1 red onion, cut into half-inch thick slices
1 cup shiitake mushrooms, quartered (any mushroom will work)
1 cup carrots, julienne (sliced into thin strips)
1 cup sugar snap peas, whole
2 tbsp. fresh basil, chiffonade (cut into thin strips)
1 tbsp. vegetable oil

Directions:
Using a large sauté pan over medium heat, pour in the vegetable oil and add the red onions. Cook for two minutes. Add the scallops, and cook for another two minutes. Add the red curry sauce and cook for 3-4 minutes.

Finish by adding the vegetables and basil, stirring to ensure all ingredients are hot, and cook for another two minutes. When done, the sauce should be velvety smooth; not as thick as a cream sauce, but thicker than a broth. Pour into serving bowls, serve and enjoy. 

Tip: To make sure that all the vegetables are crunchy, or al dente, add any vegetables that may take longer to cook, like carrots and onions, first.

More delicate ingredients, like mushrooms and sugar snap peas, or shrimp (if using instead of scallops) should be added toward the end because they will cook faster.