Canal Sal’s Thai Curry

DSCN8750 300x225 Canal Sals Thai Curry“I’ve got a mule, her name is Sal. 15 miles on the Erie Canal She’s a good ol’ worker and a good ol’ pal.  15-miles on the Erie Canal…”

When Sato San first asked me to crew up the Erie Canal with Umineko, I was sure it had something to do with my name.  How appropriate.  Having Sal crew up the Erie Canal.  Maybe I could pull the boat to save on gas too, right?  Surprisingly when I mentioned it, he had never heard of the song.  I guess they don’t teach “Low Bridge” in Japan.

I’d never even thought of sailing up the Erie Canal but it sounded interesting.  It was a part of the US I had never explored; even living in NYC for 7 years, I’d never been further than an hour upstate.  Leave it to someone from another country to show me parts of the United States.

I’ve been making variations of this “Thai” curry for almost a decade and it’s one of my “go-to” dishes.  It’s nothing like the” traditional” Thai curries I learned at a cooking class in Chiang Mai, Thailand, but I like it as well or better.  You can really use whatever vegetables that you like and you don’t have to use seafood.  The sauce is the important part.  I love using broccoli when I have it, though not traditional in Thai cooking, I find that the crowns absorb sauce making each bite a burst of flavor.  I also like having at least one green vegetable, a yellow, and something red because it just makes the dish look prettier.

DSCN8736 300x225 Canal Sals Thai Curry

Canal Sal’s Thai Curry

Serves 4


  • 1 T vegetable oil
  • 1 can coconut milk
  • ½ can water
  • 1 T honey
  • 3 T red curry paste
  • 1 T soy sauce
  • 1T lemon juice
  • 2 T balsamic vinegar
  • 1 T siriracha sauce
  • 2 t salt
  • 2 t ground pepper
  • 1 t 7 chili seasoning
  • 2 cloves garlic finely chopped
  • 1 small onion diced
  • ½ red bell pepper, diced
  • ½ sweet potato cubed
  • 1 branch of broccoli (crown and stem) chopped
  • 2 T grated ginger
  • 1 kefir lime leaf
  • 9 large shrimp
  • 1 c small scallops
  • Peanuts for garnish


  • Fry the onion, garlic, and sweet potato over medium heat in 1 T vegetable oil about 5 minutes
  • Add coconut milk and water
  • Stir in bell pepper and broccoli crown
  • Add ginger and kefir lime leaf
  • Mix in curry paste until coconut milk is a warm red color
  • Slowly add soy sauce, balsamic vinegar, honey, lemon juice, and Siriracha,
  • Simmer for 5 minutes
  • Add shrimp and scallops cook for 3 minutes or until shrimp barely pink
  • Add salt, pepper, and 7 chili seasoning to taste
  • Sprinkle peanuts on top
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