This dish is as close to traditional Thai curry as possible. We use a Red Curry Paste with a fish sauce to deglaze five shrimp, mussels and several chunks of salmon. We simmer the seafood in coconut milk with traditional Thai spices until the mixture is brought to a slight boil until all seafood is cooked. We add seasonal mushrooms, diced tomatoes, and scallions and the dish is served with rice noodles and garnished with toasted sesame seeds. This dish is a Gluten-Free Option!
All of our fresh Fish and Shellfish is harvested responsibly from the most sustainable sources.
All items may be simply prepared with just a squeeze of fresh lemon.