Thai Shrimp and Salmon Curry
One of my greatest pleasures is walking into a supermarket, picking up a few ingredients and coming home to create an unplanned meal. Recently, when my supermarket had a special on shrimp and some beautiful salmon fillets behind the seafood counter, I decided to create an impromptu meal.
I could have taken the classic route, poaching the salmon and topping it with a shrimp sauce of some sort, but I stumbled upon some great convenience products in the Oriental foods section and decided to make a Thai meal.
A can of coconut milk and a jar of red curry paste turned my seafood into a delicious Thai curry. While I used salmon when testing the recipe, catfish or another mild-flavored fish also could be used. The curry was served over boiled Jasmine rice, and dinner was served.
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1 14-ounce can coconut milk
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1 to 2 teaspoons Thai red curry paste (to taste)
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1 pound peeled and deveined medium shrimp
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1 8-ounce boneless, skinless salmon fillet, cut into 1-inch pieces
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1 10-ounce package ready-to-use baby spinach
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Chopped fresh cilantro, for garnish
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Hot, cooked Jasmine or Basmati rice
Makes 4 servings.