Thai Shrimp Curry
1 T. minced fresh ginger
2 T. oil
1 onion, chopped
2 each Yukon Gold potatoes cut into 1 inch pieces, zucchini chopped, yellow squash chopped, carrots chopped, red bell pepper chopped, tomato, seeded and chopped, or use canned
2 cups broth
1 cup coconut milk
1 lb. uncooked shrimp
1 lime, juiced
2-3 T. Thai curry paste
1 c. cashews (optional)
Heat oil in a large skillet or pot. Add ginger, onion and salt and cook until onions are translucent.
Add vegetables and chicken broth. Bring to a simmer, reduce heat to med-low and cover. Cook until potatoes and carrots are tender, about 15 minutes.
Pour coconut milk into a saucepan and simmer over medium heat until reduced by half.
When the vegetables are cooked, add the reduced coconut milk, shrimp, lime juice, cilantro and curry paste. Cook another 5 minutes until shrimp are pink. Taste and adjust seasonings as needed.
Can be served with or without rice.