Shrimp with Green Curry Sauce

This recipe takes advantage of off-the-shelf Thai curry paste, of which there are many varieties. Look for them in Asian markets, in the “ethnic food” aisle, or online. Kaffir lime leaves are also available fresh or frozen in Asian markets or (like me) you can grow your own if you’re in a climate that is tolerant of citrus. Galangal is a relative of ginger used extensively in Thai cooking. Its thin skin means it doesn’t need to be peeled. You can use this same recipe approach for all