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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.