Quick, sauteed succulent fish tidbits and shrimp merry with curry infused coconut milk and ginger. Tender-crisp carrot and fresh spinach compliment the delicate flavors and add vivid color. Beautiful and bright!
Peel and devein shrimp if necessary. Cut fish filets into 1 inch wide cubes.
Dust fish with flour, salt, and pepper.
In a very hot, preheated non-stick skillet or wok, add a tablespoon of oil and then the fish in a single layer. Cook 1-2 minutes until lightly golden, and then flip. Cook and additional 1-2 minutes just until they interior of a piece is no longer translucent and flakes easily. Do not overcook. Remove fish to a plate.
Repeat the same process to the shrimp and then remove to a plate. Again, be careful to not overcook the shrimp.
Add a final dab of oil if needed and then the carrots and onion. Saute until tender-crisp. Add garlic and cook an additional minute.
Add the fresh spinach and cook 1-2 minutes, combining with the other vegetables until slightly wilted. Remove vegetables to a bowl.
Add the curry paste to the skillet and cook 1-2 minutes until bubbly and fragrant. Add the coconut mixture and bring to a simmer.
Simmer for 1-2 minutes to slightly thicken the sauce and then stir in the vegetables.
Either gently fold in the fish and shrimp or serve the fish and shrimp on top of the curry and vegetable mixture. Serve with rice if desired.