Ingredients
2 tbsp butter
1 onion, halved & sliced
10 button mushrooms, sliced thin
1 tbsp minced fresh ginger root
1 tbsp minced garlic
850 g can light coconut milk
3 tbsp lime juice
1 tbsp curry paste, to taste
1 tbsp brown sugar
12 shrimp, peeled & deveined
12 tuatua, shelled
12 sea scallops with roe, halved
170 g asparagus, cut in 5 cm pieces
2 tbsp chopped coriander
SIDS SALT & PEPPER to taste
Directions
Heat butter in a large skillet over medium-high heat. Sauté onion, ginger, mushrooms and garlic in hot oil until onion starts to soften, 2-3 minutes. Stir in coconut milk, lime juice, curry paste and brown sugar into onion mixture then bring to a simmer and cook, uncovered, until slightly reduced, about 5 minutes.
Stir shrimp, tuatua, scallops, asparagus, coriander and SIDS SALT & PEPPER into onion mixture then cook until shrimp and scallops are no longer transparent in the center, about 5 minutes.
Serve on pasta.
