Mixed Seafood Curry

2 tablespoons vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic 1 medium onion, halved and sliced
1 tablespoon curry paste, to taste 3 tablespoons lime juice
1 tablespoon brown sugar
1 (14 ounce) can light coconut milk
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 the oil in a large pan over medium-high heat. Cook the ginger, garlic, and onion until the onion softens, about 2 to 3 minutes. Stir in the curry paste, lime juice, brown sugar, and coconut milk; simmer for 5 minutes. Stir in the shrimp, scallops, asparagus, cilantro, and salt; cook until the seafood is opaque, 4 to 5 minutes.

Rain Arora

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