Thai Seafood Curry

1 (13.5- to 14-oz.) can coconut milk
1/4 cup yellow curry paste
1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
2 Tbs. light brown sugar or light brown palm sugar; more as needed
1 tsp. fish sauce; more as needed
6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
1/2 lb. large shrimp, peeled and deveined
1 cup sliced unripe green papaya (1/4-inch-thick bite-size slices)
1 cup bite-size asparagus pieces
1/2 lb. scallops, cut into bite-size pieces
1 cup halved cherry tomatoes
1/4 cup loosely packed chopped fresh cilantro
Lime wedges, for garnish

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.

After 2 minutes, add the shrimp, papaya, and asparagus and continue to simmer, adjusting the heat as necessary.

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.