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PdfCarefully spoon off about 1 cup of top layer of cream from 1 can of coconut milk. Whisk coconut cream and curry paste together in Dutch Oven. Bring to simmer over high heat and cook until almost all the liquid has evaporated, 5-7 minutes. Reduce heat to medium-high and continue to cook, whisking constantly, until oil separates from solids and mixture is darkened and aromatic, 4-8 minutes.
Whisk in remaining coconut milk, fish sauce, and sugar. Bring to simmer and cook until flavors meld and sauce is thickened, about 5 minutes. Stir in shrimp and mushrooms and cook for 5 minutes. Stir in salmon, snow peas, bell pepper, and jalapeno, and cook until the vegetables are tender and shrimp are opaque throughout, about 2 minutes.
Remove pan from heat. Stir in basil, mint and lime juice. Season with salt to taste.