Thai Yellow Curry with Shrimp and Scallops

Ingredients

• 1 cup sliced unripe green papaya (¼-inch-thick bite-size slices)
• ½ lb. scallops, cut into bite-size pieces
• 1 cup halved cherry tomatoes
• 6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
• ½ lb. large shrimp, peeled and deveined
• ¼ cup loosely packed chopped fresh cilantro
• Lime wedges, for garnish
• + 6 more ingredients
• • 1 (13.5- to 14-oz.) can coconut milk
  • ¼ cup yellow curry paste
  • 1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
  • 2 Tbs. light brown sugar or light brown palm sugar; more as needed
  • 1 tsp. fish sauce; more as needed
  • 1 cup bite-size asparagus pieces

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can). In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. ...

View full recipe at Fine Cooking