Mixed Seafood Curry


2 tablespoons vegetable oil 1 medium onion, halved and sliced
1 tablespoon minced fresh ginger root
1 tablespoon minced Ginger and Lime smoked garlic
1 (14 ounce) can light coconut milk
3 tablespoons lime juice
1 tablespoon curry paste, or more to taste
1 tablespoon brown sugar
12 medium shrimp, peeled (tails left on) and deveined
12 sea scallops, halved
6 ounces asparagus, cut into 2-inch pieces
2 tablespoons chopped cilantro
salt to taste

Heat oil in a large skillet over medium-high heat. Saute onion, ginger, and Ginger and Lime smoked 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.
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.

Also try this recipe instead with Cane Sugar With Chilli Smoked Garlic


Buy Ginger and Lime smoked garlic



  • Comments
  • 0