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Mixed Seafood Curry

Rated as 4.48 out of 5 Stars
21

"Mixed seafood, Indian-style curry."
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Ingredients

35 m servings 166
Original recipe yields 6 servings

Directions

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  1. Heat oil in a large skillet over medium-high heat. Saute onion, ginger, and garlic in hot oil until onion starts to soften, 2 to 3 minutes. Stir coconut milk, lime juice, curry paste, and brown sugar into onion mixture, bring to a simmer and cook until slightly reduced, about 5 minutes.
  2. Stir shrimp, scallops, asparagus, cilantro, and salt into onion mixture; cook until shrimp and scallops are no longer transparent in the center, about 5 minutes.

Nutrition Facts


Per Serving: 166 calories; 10.9 7.8 8.9 31 238 Full nutrition

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Reviews

Read all reviews 40
  1. 46 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Great recipe! I added the recommended tablespoon of peanut butter and also added a tablespoon of my favorite habenero hot sauce,(Ebese Zozo) which is a curried hot sauce. Next time I'll double ...

Most helpful critical review

I made this as written and it was okay. The flavor doesn't really stick to the seafood. This is a good base for a curry dish but needs some tweaks.

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Great recipe! I added the recommended tablespoon of peanut butter and also added a tablespoon of my favorite habenero hot sauce,(Ebese Zozo) which is a curried hot sauce. Next time I'll double ...

This was delightful. I substituted regular for light coconut milk which made a very rich sauce and also added a little extra lime juice. I served it with basmati rice and a hot pepper sauce on...

Oh Yum! This is so good. I added more asparagus, shrimp and mushrooms. I also followed advice and added 1Tbsp of Peanut butter. I didn't have curry paste so I added a lot of curry powder. I will...

Added peanut butter as others suggested. Nice addition. As is, "hotness" rating is about 3-4/10, which is right where I like it, not too hot-so add more or less curry paste to taste. Very goo...

I made this as written and it was okay. The flavor doesn't really stick to the seafood. This is a good base for a curry dish but needs some tweaks.

This recipe has a delicious combination of flavors. I read that curry pastes (red, green, yellow) are interchangeable. My suggestion is to start with less curry, then add to taste. Would defi...

This recipe was excellent! I added a little more brown sugar and about a tablespoon of peanut butter because we prefer a sweeter curry. I only had jumbo shrimp available for fresh seafood but I'...

YUMMY!! Love dishes with coconut milk and curry paste...we really enjoyed this. I used green curry paste as that was all I had in my fridge and also added some red pepper strips and sliced min...

Used full-fat coconut milk, yellow curry paste, and extra veggies (carrot, zucchini, red pepper) allowing them to simmer in the curry sauce. DELICIOUS!!