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Mixed Seafood Curry

Mixed Seafood Curry

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
MICHELLE0011

MICHELLE0011

Mixed seafood, Indian-style curry.

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Original recipe yields 6 servings

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Nutrition

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

Based on a 2,000 calorie diet

Directions

  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

MountainMan
24

MountainMan

1/5/2008

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!

Karen
11

Karen

1/13/2008

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!

bootht
8

bootht

2/10/2008

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.

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