I like Salmon with Mango Salsa, I like Salmon with Coconut Curry. I decided to marry the two and it was a success, a perfect Summer meal.
Salmon and Shrimp with Mango Curry
12 oz salmon ( I prefer the wild, this time I used Frozen Coho Wild Alaskan Salmon)
1/2 lb shrimp, deveined and peeled
2 ripe mangos diced
1 t minced ginger
1 T minced garlic
1 t minced jalapeno
1 T Curry Powder
1 c coconut milk
Salt and pepper
Melt butter in a large pan over med high heat. Sprinkle salmon with salt pepper and 1/4 t of the curry powder. Add to melted butter and cook for 1 min on each side.
Add shrimp, mango, garlic, jalapeno, and ginger. Cook for 2 minutes. Add coconut milk and curry powder, simmer for 4-6 minutes or until salmon is cooked through and shrimp are opaque.
Serve over rice or pasta and top with chopped cilantro.
Thai food is one of my favorites. In fact I have a weekly standing lunch date at my favorite Thai restaurant with my sister. I love the sweet and spicy flavors combined with fresh bright ingredients. While she favors the Pad Thai, I am a huge curry fan. The best thing about Red Thai Curry is that it is quick and easy to make at home.
1lb peeled and deveined shrimp
1T red curry paste (found is Asian food section of supermarket)
1 14 oz can coconut milk
1/2 t red pepper flakes
1/2 c frozen peas
1/2 box of vermicelli or spaghetti pasta cooked
2T chopped fresh cilantro
Cook your pasta according to directions on the box, I break mine in half before cooking
Heat a Tablespoon of curry over medium heat in a large frying pan for one min, while stirring , this helps release the flavors of the spices.
Add coconut milk to curry and stir to combine, heat 3-5 minutes over med heat until slightly thickened
Add cleaned and deveined shrimp and cook for 5-7 minutes or until shrimp are opaque, add peas and cook for 1-2 minutes more
Stir in Sriracha Sauce if you like yours a little spicier like I do ( I add about 2 tsps), Serve over pasta and top with chopped cilantro