Recipe by MICHELLE0011
"Mixed seafood, Indian-style curry."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
onion, halved and sliced
minced fresh ginger root
1 (14 ounce) can
light coconut milk
curry paste, or more to taste
medium shrimp, peeled (tails left on) and deveined
sea scallops, halved
asparagus, cut into 2-inch pieces
salt to taste
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!
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.
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.
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.
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!!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Mixed Seafood Curry
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 98
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
See how to make a traditional Spanish seafood stew.
This top-rated stew boasts 5 kinds of seafood in a garlicky tomato sauce.
Loaded with crab, oysters, and shrimp, here’s a gumbo for seafood lovers!