Mixed seafood, Indian-style curry.

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

166 calories; protein 8.9g; carbohydrates 7.8g; fat 10.9g; cholesterol 30.6mg; sodium 237.5mg. Full Nutrition
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Reviews (45)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/06/2008
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 the curry paste and add a bit more lime juice. It also seems my jumbo prawns finished quicker than the sea scallops so I'd start the scallops about 2 minutes before I throw in the prawns next time. Very tasty if you like coconut curries, yum! Read More
(31)

Most helpful critical review

Rating: 3 stars
11/07/2011
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. Read More
(8)
51 Ratings
  • 5 star values: 37
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
01/06/2008
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 the curry paste and add a bit more lime juice. It also seems my jumbo prawns finished quicker than the sea scallops so I'd start the scallops about 2 minutes before I throw in the prawns next time. Very tasty if you like coconut curries, yum! Read More
(31)
Rating: 5 stars
01/13/2008
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 the side. Now my kitchen is my new favorite place to have curry for dinner! Read More
(13)
Rating: 5 stars
07/03/2008
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 go find the paste but it was really good even with the curry powder. Everyone loved it. I served it over a mix of brown and wild rice. Thanks for sharing. Read More
(9)
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Rating: 3 stars
11/06/2011
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. Read More
(8)
Rating: 5 stars
02/10/2008
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 good. Will definitely make again. Read More
(8)
Rating: 5 stars
05/24/2010
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 definitely make this again. Read More
(7)
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Rating: 5 stars
01/10/2007
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'm sure it would be great either way. I'm definitely adding this one to my 'favourites' list! Read More
(7)
Rating: 4 stars
06/11/2010
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 mini bellas with the asparagus for some extra colour/nutrition. Left out the cilantro as we don't care for it and served over white basmati rice. Really flavourful look forward to the leftovers!! Read More
(5)
Rating: 5 stars
01/02/2007
Excellent recipe! I doubled it and used a 4oz. can of Masaman curry paste. I served it over Japanese sweet rice. Husband thought it could have been more spicy so I may experiment with a different curry paste next time but we both loved the flavor. Read More
(4)
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