Preparation

• 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. It will get very thick and shiny and may or may not separate; either is fine.

  Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, lime leaves, and remaining coconut milk. Bring to a simmer over medium-high heat.

  2分钟后，加入虾，木瓜和芦笋，然后继续慢火煮，根据需要调节热量。

  After 1 minute, add the scallops and continue to simmer. After another minute, add the cherry tomatoes and continue to simmer until everything is tender and cooked through, about 1 more minute.

  Remove the curry from the heat. Season to taste with more sugar and fish sauce, and stir in the cilantro. Transfer to a serving bowl (or serve right out of the pot). Remove the lime leaves or tell your guests to eat around them. Garnish with lime wedges.

Serve overJasmine Rice(or noodles) for a satisfying meal.