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Heat The Oil In A Large Pan Over Medium-High Heat. Cook The Ginger, Garlic, And Onion Until The Onion Softens, About 2 To 3 Minutes. Stir In The Curry Paste, Lime Juice, Brown Sugar, And Coconut Milk; Simmer For 5 Minutes. Stir In The Shrimp, Scallops, Asparagus, Cilantro, And Salt; Cook Until The Seafood Is Opaque, 4 To 5 Minutes.
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