Mixed Seafood Curry

Mixed Seafood Curry

MICHELLE0011 0

"Mixed seafood, Indian-style curry."
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Ingredients

35 m servings 166 cals
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Original recipe yields 6 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Reviews

37
  1. 43 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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.

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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 ...

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...

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 goo...

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.

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...

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 defi...

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'...

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 min...

Used tempeh and tofu instead of seafood. Used yellow curry. It was nice.

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