Shrimp Curry

After getting addicted to the curry recipes in Quick & Easy Thai Cuisine, we realized we hadn't made yellow curry in a long time. Dan found a great recipe in his Best of the Best from Hawaii cookbook, but the last time we made it was nearly a year ago. So tonight, we broke out the old favorite, and thanks to me accidentally reading part of the ingredients on the recipe on the facing page, it ended up being just a little different - but maybe even better. I added a couple tablespoons of ginger paste, and a little extra curry, which just took the flavors up a notch. And we garnished with some shredded coconut, chopped mac nuts, and green onions.