Ingredients
6
6 servings
- •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.
Nutritional Facts
Per 6 servings
- Calories: 166
- Carbohydrate: 8g
- Fat: 11g
- Fiber: 1g
- Protein: 9g
- Sugar: 4g
Related Recipes
Red Coconut Curry with Shrimp
Thai Coconut Curry with Shrimp
Indian Shrimp Curry
Coconut Curry Shrimp
Coconut-Shrimp Curry
Curry-Coconut Shrimp
Curry Stir-Fry
Indian Fish Curry
Authentic and Easy Shrimp Curry
Instant Pot® Shrimp Curry
Thai Pineapple Shrimp Curry
