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Mixed Seafood Curry
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Succulent shrimp and scallops cooked with asparagus in a zesty lime and coconut curry sauce.
Ingredients:
  • 2 tablespoons vegetable oil
  • 1 medium onion, halved and sliced
  • 1 tablespoon minced fresh ginger root
  • 1 tablespoon minced garlic
  • 1 (14 ounce) can light coconut milk
  • 3 tablespoons lime juice
  • 1 tablespoon curry paste, or more to taste
  • 1 tablespoon brown sugar
  • 12 medium shrimp, peeled (tails left on) and deveined
  • 12 sea scallops, halved
  • 6 ounces asparagus, cut into 2-inch pieces
  • 2 tablespoons chopped cilantro
  • salt to taste
Instructions:
  • In a large skillet over medium-high heat, saute onion, ginger, and garlic in oil until onion softens, about 2 to 3 minutes. Add coconut milk, lime juice, curry paste, and brown sugar. Simmer and cook until slightly reduced, approximately 5 minutes.
  • Combine shrimp, scallops, asparagus, cilantro, and salt with the onion mixture and sauté until the shrimp and scallops are opaque in the center, approximately 5 minutes.

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