Vegetables & Seafood In Green Curry

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2 carrots

1 small yellow onion

1 bunch medium-size asparagus

6 Thai eggplant (optional)

1 (13.5-ounce) can coconut milk (see note), or frozen coconut milk

3 tablespoons chopped shallots

1/4 cup cilantro sprigs, including tender stems

2 tablespoons green curry paste (see note)

2 teaspoons fish sauce, or to taste

Kosher salt

1/2 pound medium-size shrimp, peeled and deveined

1/4 pound bay scallops

1/2 pound thick, firm white fish fillet cut into large pieces

Cilantro sprigs for garnish

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