Coconut Seafood Curry

May 20, 2020
Created by Harmons
45 minutes
Serves 4
  • 3 Tbsp canola or grapeseed oil, divided
  • 1/2 lb shrimp, peeled and deveined
  • 1/2 lb scallops
  • Salt and freshly ground pepper
  • 1 cup chopped onion
  • 1 carrot thinly sliced on the bias
  • 3 green onions thinly sliced on the bias
  • 2 Tbsp minced garlic
  • 1/2 tsp cumin seeds
  • 1/2 tsp ground turmeric
  • 1/2 tsp garam masala
  • 1/2 tsp paprika
  • 1 (13.5 oz) can coconut milk
  • 1 tsp salt
  • 3 cups cooked basmati rice
  • 1/4 cup fresh cilantro leaves
  • Chopped cashews, for garnish (optional)
  • Chopped jalapeno, for garnish (optional)

In a large frying pan over medium heat, add 1 tablespoon oil. Add shrimp and scallops and cook until shrimp are pink and scallops are no longer translucent. Transfer to a plate. Add remaining 2 tablespoons oil, onion and carrot and cook until softened, about 5 minutes. Add green onions, garlic and spices and cook, stirring, until fragrant, about 2 minutes. Add coconut milk and salt. Reduce heat to low and simmer 10 minutes to meld flavors. In the last 3 minutes of cooking, return shrimp and scallops to pan to reheat.

Spoon curry over rice on plates. Garnish with cilantro, cashews and jalapeno, if using.