Thai Green Curry

2 medium shallots, minced

6 garlic cloves, minced

1 tablespoon vegetable oil
1 teaspoon coriander

1 teaspoon cumin

1 inch-long piece of galangal, thinly sliced

4 kaffir lime leaves

1 stalk lemongrass, thinly sliced

1 teaspoon fish sauce
1 14 oz can coconut milk 
3 teaspoons Thai green curry paste (or more depending on level of spiciness desired)

1 zucchini, sliced

1 yellow squash, sliced
1 tablespoon vegetable oil

1/2 lb large shrimp

2 tbsp cilantro, chopped

In a medium saucepan, saute shallots and garlic in vegetable oil for 2 minutes.  Add next 8 ingredients and bring to a boil.  Let simmer for 10 minutes.

Meanwhile, saute zucchini and yellow squash in vegetable oil in a non-stick pan.  Add shrimp and strain sauce into pan.  Simmer until shrimp are cooked, about 3 minutes.

Serve over rice and topped with chopped cilantro.

Serves 2.