About this recipe:This curry has a wonderful combination of Thai-inspired flavours. Prawns and scallops are cooked in a coconut curry sauce with ginger, garlic and lime juice. You can easily use other types of seafood such as squid, clams or mussels.
2 tablespoons vegetable oil
1 tablespoon freshly minced root ginger
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 (400g) tin reduced fat coconut milk
12 prawns, peeled (tails left on) and deveined
12 sea scallops, halved
175g asparagus, chopped into 2cm pieces
2 tablespoons freshly chopped coriander
Pinch salt to taste
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Method Prep:20min › Cook:20min › Ready in:40min
Heat the oil in a large pan over medium-high heat.
Cook the ginger, garlic and onion until softened, about 2 to 3 minutes. Stir in the curry paste, lime juice, brown sugar and coconut milk; simmer for 5 minutes. Add prawns, scallops, asparagus, coriander and a pinch of salt; cook until all the seafood is cooked through, 4 to 5 minutes.
Add 1 tablespoon peanut butter to the sauce for a deeper Thai-inspired flavour.