1 14-ounce can coconut milk
1 to 2 teaspoons Thai red curry paste (to taste)
1 pound peeled and deveined medium shrimp
1 8-ounce boneless, skinless salmon fillet, cut into 1-inch pieces
1 10-ounce package ready-to-use baby spinach
Chopped fresh cilantro, for garnish
Hot cooked Jasmine or Basmati rice
1. Place 2 tablespoons of the coconut milk in a large skillet or Dutch oven with the Thai red curry paste over medium-high heat. Whisk until well combined, then stir in the shrimp and salmon. Saute briefly, then add the remaining coconut milk and bring to a boil. Reduce heat and simmer for a few minutes, until seafood is cooked.
2. Remove the seafood from the coconut milk mixture using a slotted spoon and set aside. Add the spinach to the pan, cover and simmer until the spinach is wilted. Return the seafood to the pot and serve with the cooked rice.