Mixed Seafood Curry

Mixed Seafood Curry

35 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Recipe by  MICHELLE0011

“Mixed seafood, Indian-style curry.”

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Adjust Servings

Original recipe yields 6 servings



  1. 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.
  2. 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 (35)

Rate This Recipe


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!



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!



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.

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Amount Per Serving (6 total)

  • Calories
  • 166 cal
  • 8%
  • Fat
  • 10.9 g
  • 17%
  • Carbs
  • 7.8 g
  • 3%
  • Protein
  • 8.9 g
  • 18%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 238 mg
  • 10%

Based on a 2,000 calorie diet



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Boiled Chicken


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Indian Chicken Curry II