Salmon and Shrimp Coconut Thai Red Curry
Updated: Jul 29, 2020
Besides Filipino food, Thai food is one of my favorite take out meals. The different spices and depth of flavors Thai dishes have created a mouthwatering symphony in every bite. I've seen a diverse variation of this dish from restaurants or home-cooked, but whatever ingredients you end up using this recipe I'm going to share is super easy to follow.
Every week or so, I usually open up my pantry and fridge to see what I need to cook up before it spoils, and this week I had most of the ingredients to make coconut Thai red curry, so I'm very excited to share this recipe with all of you. The only thing missing here is my favorite veggies, red bell peppers, eggplants, and squash.
Ingredients that I used:
5 oz Salmon (with skin, cut in 6 big cubes)
5 oz Shrimp (deveined with half shell on)
Prep the salmon and shrimp, wash and pat dry and set aside (if frozen thaw before cooking)
1/2 white onion (cut in strips/wedges not cubed)
4 oz asparagus (cut each spear into 3 pieces)
Other veggies you can add: Eggplants, squash, red or green bell peppers, and green beans.
1 (14oz) canned coconut milk (Thai Kitchen brand)
3 TBSP Thai red curry paste (Thai Kitchen brand)
2 TBSP fish sauce (Thai Kitchen brand)
2 TBSP honey granules (or brown/white sugar, whichever you have on hand)
2 TBSP cornstarch + 2 TBSP cold water (combined to help thicken the sauce)
1-2 TBSP sriracha (optional)
Salt & pepper (if needed)
Lime wedges (for garnish/optional)
1. Over medium heat, spray the pan with avocado oil
Add onion and asparagus (cook for about 4 minutes or so)
(this goes for if you are going to use other veggies as well)
Transfer to a bowl and set aside
2. Over medium heat
Add Thai red curry paste (this allows the aroma of the spice to be released)
Add the coconut milk +fish sauce + honey granules + sriracha (mix well and bring to a gentle boil)
Dissolve cornstarch into cold water then add it to the sauce (simmer until the sauce thickens, 3-4 minutes or so).
ALWAYS! Taste the sauce (add more sriracha if you want it spicier or add salt and pepper if needed).
Add the salmon and shrimp to the thickened sauce and cover for about 5 minutes
FYI: If you use other veggies such as eggplants, green beans, and squash add these in with the salmon as they take longer to cook.
Mix the dish and make sure to flip the salmon chunks to cook evenly.
Add the onion and asparagus
FYI: If you are using peas or edamame, you can add them in at this time since they cook quickly (you don't want mushy peas).
Continue to cook for another 2 minutes or so (the great thing about salmon and shrimp is that they cook quickly, so use your judgment and do not overcook them).
Remove from heat.
Serve over rice and ENJOY!
If you ever make this dish, please tag me on Instagram @pes.catarian.diet or use the hashtag #pescatarian_diet.