- 2 tablespoons vegetable oil
- 1 medium onion, halved and sliced
- 1 tablespoon minced fresh ginger root
- 1 tablespoon minced 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 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.