Thai Red Curry Fish with Shrimp

Get more exciting with anyone you're cooking for, with this Thai aromatic seafood number. If you like seafood and you like Thai - this is your dish.
2 tilapia fillets, or about any favorite 1-1/4 lb white fish fillet, cut into 4 portions
1 dozen shrimp, shelled

1 red pepper, sliced
1 yellow pepper, sliced
1 onion, sliced
1 cup shredded carrots
2 cloves garlic, minced
1/2-inch fresh ginger, minced
1 tsp crushed red pepper flakes

1 can coconut milk
1 Tbsp fish sauce
1 Tbsp Thai red curry paste
about a cup fresh Thai basil leaves (or regular basil leaves)
5 oz fresh baby spinach leaves
toasted sesame seeds for garnish

Sauté the onion, peppers and carrots in a large skillet for about 10 minutes, until beginning to caramelize. Add the garlic, ginger and peas and cook another 2-3 minutes. Remove from heat.

In a separate non-sktick skillet, heat a bit of canola oil and lay in the fish fillets and the shrimp. Cook gently over medium heat, just enough to brown each side slightly. Remove from heat and set aside.

Add the coconut milk, fish sauce and curry paste to the pepper mixture and return to a slow simmer.

Add half the basil leaves along with the spinach. Toss well with the curry sauce to allow the spinach leaves to wilt.

Plate a portion of fish on each of 4 plates. Top with veggie curry mixture and three shrimp each. Garnish with remaining basil leaves and sesame seeds. Serve with rice.

Serves 4.