good deviation from strawberry rhubarb pie.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
- 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.
Nutrition Facts
| Calories | 166 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 4 g |
| Sodium | 238 mg |
| Sugars | 4 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I followed recipe except for using all shrimp. I used red curry paste; recipe didn’t specify. It added heat but no flavor. The coconut milk kind of evaporated, so it was more of a glaze than a sauce. Next time, I’ll reduce the curry, maybe add a little more milk. Maybe a bit of mango, or a bit more lime juice. It needed something sweet-tart.
This recipe turned out great by adding asparagus early with the curry paste and coconut milk. I also added a teaspoon of cumin seeds and two green cardamom pods. Awesome flavor.
So delicious! I added 1 T peanut butter as other reviewers have recommended. Will definitely make again.
Tasty but I’ll be adjusting. Like others I doubled the curry paste – will triple next time. Definitely needs more lime so I added tbl of lime zest. I used a mix of asparagus, red peppers and mushrooms rather than all asparagus. Also added calamari rings in place of some shrimp. The calamari stood up to the curry really well! Hadn’t tried the peanut butter yet – will next time.
This turned out delicious! Added extra red curry, instead of peanut butter I added 2 tbsp of peanut satay sauce I had in my pantry. Also added red and yellow bell peppers, scallops and fresh spinach (at the very end) instead of the asparagus (I had none) overall great! Served over jasmine rice and Kids loved it!!
Very tasty! I also added slices
This was a really tasty dish. I did make some changes which included using more veggies (sliced red pepper, haricot verts, sliced zucchini and thin sliced carrot), making a slurry of cornstarch and water at the end for some body and a couple of dashes of Tabasco sauce for a bit of heat. Served over basmati rice.
This recipe turned out great. It was very tasty . I left out the sugar as I’m trying to keep that out of my life and I don’t believe it affected it at all. I also added more vegetables. I used lobster clams and shrimp but I wouldn’t use lobster again, it was overpowered by the spices. A good non flaky fish would have been better in this. I’d make this again with that one revision.
It was pretty good – made it with vermicelli – next time I will use basmati rice. It was not spicy enough so will add more heat to it again. I did add the peanut butter but may go without it next time. Not as good as the fish curry we had at mama’s fish house buy good enough to make again.
First time I’ve felt inspired to rate a recipe. This was fabulous. Added red peppers and mushrooms with onions. Added the tablespoon of peanut butter recommended by other reviewers. Loved it.
It was a great dishes looking forward to making it again. Also was very easy to make.
This recipe is a regular in our house. I usually omit the scallops and add more shrimp. Other than that, follow the recipe. I don’t like spicy food, so use Patak’s Original Concentrated Mild Curry Paste and it turns out tasty.
Nobody in my family liked it. You cannot enjoy seafood itself, since curry overpowers all the other ingredients. Would not make it again.
We didn’t have cilantro/lime juice/ asparagus… left them out and used mixed veggies instead. SOOO YUMMY!! and it was a very quick meal to prepare as well! Healthy choice, had the kids coming back for seconds and thirds!!
I guess we just don’t dig scallops in our curry; otherwise it would have been good
Great Recipe! Made this last night exactly as directed served over boiled steamed fried noodles. The next time I make this, I will use twice as much curry paste. We could only just barely detect it at 1 tablespoon and found ourselves wanting more. The shrimp and scallops required keep this dish a little on the pricey side. This recipe will work for me with just the shrimp. Thank you for giving me another great recipe for my “use regularly” file.
I love this recipe. I always order seafood curry at my local Thai restaurant and this tastes almost exactly like it. Instead of asparagus, I used green and red peppers as my local restaurant does. I also increased the lime juice by a tablespoon per 4 servings ( I made 8 servings) and added red pepper flakes and ginger paste in addition to the minced ginger root. It was delicious and I will definitely be making it again and taking some other liberties with the curry sauce in the future.
I didn’t have curry paste so I used curry powder and I didn’t have scallops so I used 2 lbs shrimp. I omitted the asparagus as I didn’t have any and I substituted parsely for cilantro as I do not like it. This turned out very delicious!!!
Wonderful! I doubled the recipe….for company, used a seafood medley (what I had on hand), omitted 1 tbsp of lime juice (to suit my taste) and used hot curry paste…. oh yeah and the peanut butter recommendation is a must!! Thanks for a great recipe!
Fantastic. I substituted the veggies here with red peppers & mushrooms. Also added the peanut butter & crushed red pepper with more curry & more sugar.
We eat and make curry dishes a lot and I thought I would try a new recipe. I was disappointed with this curry. I would describe this as an attempt at a Thai curry rather than Indian because of the coconut milk and lime. I was expecting a more authentic curry and found the lime to be overpowering. The flavour was OK, but nothing compared to other curry dishes we have tried. The asparagus also needed to be on a bit longer than the seafood (ours was frozen shrimp and scallops). I would suggest putting the asparagus in 3-5 minutes sooner than the seafood, especially if you like asparagus tender to the tooth with no crunch.