Description
Seafood simmered in a rich, spiced curry sauce with coconut milk. A bold and fragrant dish served best over rice.
Ingredients
- 2 tablespoons vegetable oil
- 1 tablespoon minced fresh ginger root
- 1 tablespoon minced garlic 1 medium onion, halved and sliced
- 1 tablespoon curry paste, to taste 3 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 (14 ounce) can light coconut milk
- 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
Directions
- Heat the oil in a large pan over medium-high heat. Cook the ginger, garlic, and onion until the onion softens, about 2 to 3 minutes. Stir in the curry paste, lime juice, brown sugar, and coconut milk; simmer for 5 minutes. Stir in the shrimp, scallops, asparagus, cilantro, and salt; cook until the seafood is opaque, 4 to 5 minutes.
