Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion , halved and sliced
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 1 , 14 ounce
• 3 tablespoons lime juice
• 1 tablespoon curry paste , or more to taste
• 1 tablespoon brown sugar
• 12 medium shrimp , tails left on
• 12 seas scallops , halved
• 6 ounces asparagus , cut into 2-inch pieces
• 2 tablespoons chopped cilantro
• salt to taste

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onion, ginger, and garlic; sauté until onion starts to soften, 2 to 3 minutes. Stir in coconut milk, lime juice, curry paste, and brown sugar; bring to a simmer and cook until slightly reduced, about 5 minutes.
2. 2 Stir in shrimp, scallops, asparagus, cilantro, and salt; cook until shrimp and scallops are no longer translucent in the center, about 5 minutes.

Nutrition per serving