In a large sauté pan, warm up the canola oil over medium-high heat.
Sauté the onion, garlic and ginger until translucent, 2-3 minutes.
Add the curry paste and thoroughly coat the vegetables stirring constantly, for 1-2 minutes.
Add the vegetable broth and bring to a simmer.
Then add the seafood mix, bell peppers, jalapeño (optional), asparagus, and coconut milk and stir to combine. Simmer uncovered and cook until the shrimp turns pink and the seafood is cooked through, for about 10-12 minutes.
Season to taste with salt and pepper.
Serve over rice and garnish with fresh cilantro and a squeeze of lime juice.
Recipe Notes
For this recipe, we used 2/3 of a bag of Kirkland Frozen Mixed Seafood Medley from Costco. It was approximately 3 lbs of seafood. You could use any seafood mix you like.