Seafood Coconut Curry with Fragrant Rice

Ingredients
1 cup basmati rice
1 stick cinnamon
2 whole cloves
1 cardamom pod, crushed (optional)
3/4 teaspoon salt
1/4 lb asparagus
1 tablespoon vegetable oil
1/2 lb peeled & deveined shrimp
1/2 lb sea scallops, cut in half if large
1 container (15 oz) Maya Kaimal Coconut Curry
cilantro for garnish

Method
Rinse basmati rice in a large bowl, changing the water until it runs clear. Drain well and tip into a 2-quart saucepan with tight-fitting lid. Add the cinnamon stick, cloves, cardamom pod, salt and 1 1/2 cups of water. Bring to a boil, reduce heat to low and simmer covered for 20 minutes.

Wash and trim asparagus and cut into 1-inch lengths. In a wide saute pan, heat oil briefly and saute asparagus until barely tender.

Add shrimp, scallops and one container of Coconut Curry to the asparagus and bring to a simmer over medium heat. Lower heat and simmer gently until seafood is just opaque and asparagus is tender (5-10 minutes). Stir frequently. If mixture gets too thick, add a little water.

Meanwhile, when rice is done simmering, turn off heat and let sit for 10 minutes. Do not remove cover. Garnish the curry with chopped cilantro and serve with rice.

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