thai coconut curry with shrimp, salmon, and leftover chicken

hey sisterfrennns! this week, i whipped up a hearty, soul-warming thai coconut curry using a mix of shrimp, salmon, and some leftover baked chicken that was too good not to throw in. if you’re craving a rich, creamy curry with that perfect balance of sweet, savory, and spice, this one’s for you! and yes, i recorded the whole thing on my YouTube channel, so check it out for the full step-by-step.

ingredients for thai coconut curry

here’s the rundown of everything i used for this curry magic:

• protein:
  • 1 lb shrimp (cleaned and marinated)
  • 1 filet of salmon
  • Shredded leftover baked chicken

• marinade for shrimp:
  • 2 tsp tamari
  • 1 tsp pepper flakes
  • 1 tsp turmeric powder
  • 1 tsp garlic powder
  • 1/2 tsp white pepper

• veggies and aromatics:
  • 1 whole onion, chopped
  • 1 bell pepper, chopped
  • 3 garlic cloves, chopped
  • 1 tbsp fresh ginger, grated

• broth & coconut base:
  • 1 cup homemade chicken broth
  • 28 oz unsweetened coconut milk

• seasonings for curry sauce:
  • 1/2 tsp curry powder (yellow or red) (depending on how spicy you
  • 4 tsp brown sugar
  • 1 tsp turmeric powder
  • 1 tsp fresh ground coriander
  • 1 tsp fresh ground cumin
  • 1/2 tsp white pepper
  • 2 tbsp fish sauce
  • Thai basil

instructions

1. start with the shrimp and salmon
after cleaning the shrimp, i marinated them in a simple but punchy mix of tamari, pepper flakes, turmeric, garlic powder, and white pepper. while that soaked up all the flavor, I seared the salmon in a tablespoon of butter for just about 1-2 minutes—just enough to get a quick cook on it. when they were done, i set them aside to be added back later.

2. sauté the aromatics
next, i chopped up my garlic, ginger, onion, and bell pepper and tossed them in the pan. letting these get soft and fragrant creates that warm base that’ll make your kitchen smell heavenly.

3. deglaze with broth & build the curry base
once the veggies were softened, i deglazed the pan with a cup of my homemade chicken broth. then, i added the unsweetened coconut milk. when the mixture started to bubble and simmer, i added the seasonings—curry powder, brown sugar, turmeric, coriander, cumin, white pepper, and fish sauce. let this simmer a bit to bring out all those gorgeous flavors.

4. combine everything and finish
when the sauce was just right, i turned off the heat and folded in the shrimp, salmon, and shredded chicken. letting it all sit for a moment in the warm sauce lets the flavors come together without overcooking anything.

5. serve and enjoy
this curry is beautiful over rice or with a side of naan to soak up all that creamy sauce. it’s warming, packed with flavor, and makes even the leftovers feel gourmet.