Mixed Seafood Curry Recipe - Allrecipes.com
Mixed Seafood Curry Recipe
  • READY IN 35 mins

Mixed Seafood Curry

Recipe by  

"Mixed seafood, Indian-style curry."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  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 More Reviews

Most Helpful Positive Review
Jan 05, 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!

Most Helpful Critical Review
Nov 06, 2011

I made this as written and it was okay. The flavor doesn't really stick to the seafood. This is a good base for a curry dish but needs some tweaks.

Jan 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!

Feb 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.

Jul 03, 2008

Oh Yum! This is so good. I added more asparagus, shrimp and mushrooms. I also followed advice and added 1Tbsp of Peanut butter. I didn't have curry paste so I added a lot of curry powder. I will go find the paste but it was really good even with the curry powder. Everyone loved it. I served it over a mix of brown and wild rice. Thanks for sharing.

Jun 11, 2010

YUMMY!! Love dishes with coconut milk and curry paste...we really enjoyed this. I used green curry paste as that was all I had in my fridge and also added some red pepper strips and sliced mini bellas with the asparagus for some extra colour/nutrition. Left out the cilantro as we don't care for it and served over white basmati rice. Really flavourful, look forward to the leftovers!!

May 24, 2010

This recipe has a delicious combination of flavors. I read that curry pastes (red, green, yellow) are interchangeable. My suggestion is to start with less curry, then add to taste. Would definitely make this again.

Jan 10, 2007

This recipe was excellent! I added a little more brown sugar and about a tablespoon of peanut butter because we prefer a sweeter curry. I only had jumbo shrimp available for fresh seafood but I'm sure it would be great either way. I'm definitely adding this one to my 'favourites' list!


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  • Calories
  • 166 kcal
  • 8%
  • Carbohydrates
  • 7.8 g
  • 3%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 10.9 g
  • 17%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 8.9 g
  • 18%
  • Sodium
  • 238 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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