Ingredients
- 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
Description
Viking
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