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My review
Mixed Seafood Curry
9
MICHELLE0011
"Mixed seafood, Indian-style curry."
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Ingredients
35 m servings 166Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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.
- 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.
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Reviews
Read all reviews 4349 Ratings
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Most helpful positive review
1/5/2008
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
2/27/2011
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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1/5/2008
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 ...
1/13/2008
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...
7/3/2008
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...
2/27/2011
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.
2/10/2008
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...
5/20/2010
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...
1/10/2007
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'...
6/10/2010
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...
2/2/2011
Used full-fat coconut milk, yellow curry paste, and extra veggies (carrot, zucchini, red pepper) allowing them to simmer in the curry sauce. DELICIOUS!!