This dish is a close to traditional Thai curry as possible. We use a Red Curry Paste with a fish sauce to deglaze two colossal shrimp, two jumbo sea scallops, 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!