Coconut Shrimp Curry

• 30 shrimp
• vegetables: eggplant, red pepper, zucchini, spinach, whatever you like
• 1 lime
• big bunch cilantro
• 4 T fresh, frozen, or dried coconut, shredded
• 2-3 large tomatoes, or 1 can tomato puree
• 6 thai (bird) chilis, 4 whole 2 sliced
• 5 cloves garlic
• 1 can coconut milk
• 1 inch piece of ginger
• 3 finger pinch cumin
• pinch turmeric
• mustard seed
• other spices to taste

1. Marinate shrimp in lime and salt for approx 30 mins. Chop vegetables. Either blend or food process into a sauce: cilantro, tomato, coconut, garlic, ginger, 4 whole chilis, coconut milk, cumin, turmeric, other spices (other than mustard seeds).
2. Heat oil in a pan and cook shrimp for a little bit, until they are just starting to pinken and curl. Remove from pan. Add more oil and cook mustard seeds and sliced chilis until mustards pop and chilis color. Pour in sauce and simmer, covered. Season with salt, don't be shy it takes a good deal. Add vegetables in order of cooking time. In this case, eggplant right away, 10 mins later peppers and zucchini. When vegetables look soft but not completely done, add shrimp and simmer very low 10 mins or so. Add spinach, wilt, and serve with rice and condiments.

shrimp, vegetables, lime, cilantro, t, tomatoes, thai, garlic, coconut milk, ginger, cumin, turmeric

Taken from www.epicurious.com/recipes/member/views/coconut-shrimp-curry-50165171 (may not work)