One of the greatest things about the modern world for me is how easy it is to get good ingredients for exotic dishes in so many places. That’s what makes dishes like this red seafood curry possible in my little corner of Arkansas. If it were 1900, I imagine I would have to settle for a kettle of possum stew. But it’s not…so I choose red seafood curry instead.
Making this dish wasn’t all fun and games. I had to hitchhike to Northern California to grab this native salmon from a clear stream…just kidding. I did, however, use a few choice onions from my garden in the recipe. It’s also got some delicious Gulf of Mexico shrimp in there.
Don’t let the fiery color fool you. This curry is rather mild by my standards. I had to tame it down with only a quarter teaspoon of cayenne because Ginny threatened to leave me if I kept burning her taste buds. My secret plan is to slowly up the amount of heat in my curries so that she doesn’t even recognize her taste buds have gone numb. Let’s just hope she doesn’t read this post.
As is true with many traditional Thai curries, the ingredient list is relatively simple for this dish. First you will sauté a small sliced onion in some coconut oil along with 4 cloves of garlic. Then you add in a generous amount of red curry paste to fry. I used the Taste of Thai brand, which is easy to find at most grocery stores. With this brand, use at least 2 Tablespoons of the paste as it is not very concentrated.
Next you will need to make sure the heat is about medium low so you can add the coconut milk. Once it is well distributed and mixed with the paste you can turn the heat back up to medium. Add the brown sugar, fish sauce, peanut butter, paprika, cayenne and lime juice and simmer it for about ten minutes.
While the curry base is simmering, I like to saute the salmon, shrimp and mushrooms in a separate pan. This gives the salmon a nice brown crust and allows the mushrooms to release their moisture before adding them to the curry. Cook the salmon for about 3-4 minutes per side. Cook the mushrooms for about 5 minutes and the shrimp for a couple minutes.
Add the corn and bell pepper to the curry and simmer for about 5 minutes. Finally, add in the salmon, shrimp and mushrooms. Simmer for 2-3 minutes and you’re done!
PREP TIME: 10 MINUTES COOK TIME: 30 MINUTES SERVINGS: 5
- 4 Tbsp. coconut oil
- 1 small onion, sliced thin
- 4 cloves garlic, minced
- 2 Tbsp. red curry paste
- 1-14.5 oz. can coconut milk (full fat)
- 1 Tbsp. brown sugar
- 1 Tbsp. fish sauce
- juice of 1/2 lime
- 2 Tbsp. peanut butter
- 1 tsp paprika
- 1/4 teaspoon cayenne pepper
- 2 salmon filets
- 1 lb. peeled shrimp
- 10 oz. mushrooms, sliced thin
- 1 bell pepper, sliced thin
- 1 ear corn, kernels cut from ear
- Heat 2 tablespoons coconut oil over medium heat in a large pan. Add onion and cook for about ten minutes or until brown. Next add garlic and cook for another 2 minutes. Add curry paste and cook for 3 minutes.
- In a separate pan, add 2 tablespoons of coconut oil and heat to medium high heat. Sauté salmon for 2-3 minutes per side. Remove salmon from pan. Add shrimp and cook for 3 minutes. Remove shrimp. Add mushrooms and cook for about 5 minutes.
- In the curry paste mixture, turn heat down a bit and add coconut milk, brown sugar, fish sauce, lime juice, peanut butter, paprika and cayenne. Simmer for about 10 minutes. Add bell pepper and corn and simmer for another 4-5 minutes. Turn off heat and add shrimp, mushrooms and salmon to pan. Serve over cooked white rice.