Make ahead: 2 days. A simple weekday recipe with something for everyone. You can substitute the scallops for peeled shrimp or chicken.
Place scallops on a large plate. Season each side with salt, pepper and curry powder. Set aside.
In a large skillet, add the oil and sauté the three vegetables and lemon grass over medium-high heat for 4-5 minutes.
Transfer into a bowl and set aside.
Return skillet to medium-high heat and grill the scallops 2 minutes on each side. Add a little oil if necessary.
Return vegetables to the skillet and add the water chestnuts, baby corn and thai curry sauce.
Do not reheat more than 3-4 minutes, stirring constantly.
Remove pan from heat.
Serve immediately with quinoa or jasmine rice.