Salmon & Shrimp Thai Curry

Salmon & Shrimp Thai Curry

Kali Nandi


  • 2 Tbsp peanut oil divided
  • 1 red bell pepper sliced
  • 1/2 cup shallots or white onion minced
  • 3 cloves garlic minced
  • 1 Tbsp ginger minced
  • 1 whole jalapeño seeds removed and diced
  • 2 Tbsp fish sauce
  • 1 tsp raw brown sugar
  • 3 tsp red curry paste
  • 1 can light coconut milk
  • 3 Tbsp fresh basil chopped
  • 3 Tbsp cilantro chopped
  • 1/2 lime optional
  • 2 large wild caught salmon filets or 4 small
  • 1/2 lb. large wild caught shrimp peeled, deveined and cleaned
  • Salt and pepper to taste


  • In a large skillet with a cover, sauté all of the vegetables in 1 Tbsp peanut oil on medium-high heat until they get a little soft, about 1-2 minutes.
  • Add red curry paste and sauté for 3 minutes.
  • Next, add the fish sauce and sugar followed by the coconut milk. Let simmer for about 5 minutes.
  • Add lime juice and simmer 3-5 minutes (optional). Turn pot on low heat and add basil. Salt and pepper both sides of the salmon and pan sear in 1 Tbsp remaining peanut oil until golden brown on both sides.
  • Add salmon to the pan with the Thai red curry sauce and simmer. In the same pan used for salmon, pan saute' the shrimp in 1 Tbsp olive oil on high for 2-3 minutes until pink throughout.
  • Add the shrimp to the curry sauce and coat the shrimp and salmon in the sauce.
  • Simmer for 15 minutes with the cover on.
  • Garnish with cilantro and serve with brown basmati rice.
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