COCONUT CURRY SEAFOOD PASTA

2 tablespoons olive oil
1/2 large onion, chopped
1/2 -1 tsp red pepper flakes
2 cloves garlic, diced
1/2 pound shrimp, peeled, deveined and cleaned
1/2 pound bay scallop

2 tablespoons olive oil
1 pound Tilapia filets, blood line cut out
Salt and pepper to taste
1/2 large onion, chopped

3 tablespoons olive oil (may need additional)
2 cloves garlic, diced
1-2 tablespoons hot madras curry (depending on your heat preference)
1-2 tablespoons curry powder (depending on your heat preference)
1-2 teaspoons cayenne (depending on your heat preference)
2 cans coconut milk (I use one low-fat and one regular)
2 tablespoons brown sugar
3 tablespoons soy
2 teaspoons lime
2 cups chicken broth

2 10 ounce packages udon noodles
1/2 cup cilantro, coarsely chopped

In cast iron skillet, warm olive oil over medium heat. Sprinkle tilapia with salt and pepper and place in hot skillet. Brown on each side 3-5 minutes and add to shrimp and scallops.Add 1/2 cup chopped onion and red pepper flakes cook for 3 minutes. Add 2 cloves garlic and cook for 2 more minutes. Add shrimp and scallops and toss while cooking for 3 minutes. Remove shrimp and scallops from pan and place in bowl, cover. (ok to leave some onion and garlic in skillet).

To hot skillet, add 2 tablespoons olive oil, 1/2 large onion and 2 cloves garlic. Cook for 2 minutes. Add Tilapia and cook on each side 3-5 minutes. Remove tilapia, leaving inion and garlic and place tilapia in bowl with shrimp and scallops. Keep warm

Add curry powders and cayenne to onions and garlic. Add additional 1-2 tablespoons olive oil if dry. Cook for 2-3 minutes. Add coconut milk and whisk until mostly smooth (onions and garlic will remain chunky). Add brown sugar, soy and lime. Increase heat to medium high and cook until thickens, about 10 minutes. Add chicen browth and whisk until smooth. Drop heat to low and simmer.

While sauce is simmering, cook udon according to package directions. Drain udon. Add shrimp, scallops and fish to sauce and re-warm. Serve noodles with seafood sauce on top. Sprinkle with cilantro.