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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Mixed seafood, Indian-style curry. 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:
1. 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.
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