This is a mixup of several curries and traditions, from Panang to more Indian styles.  It came from having an abundance of home-grown veggies and a jonesing for a shrimp coconut curry.  The protein could be anything, as can the veggies.  Change up the bouillon to match your protein. Don’t be put off by the huge number of ingredients.  It’s well worth it.  

The curry paste:

1 t ground dried galangal, or 2 T fresh, roughly chopped (1/8" or so) (warning - use heavy, very sharp knife and BE CAREFUL)
3.5 T ginger root, roughly chopped -or- 4 tsp dried ground ginger, but fresh is really better
2 lemon grass bulbs, tough outer layer removed, bottom 6" or so, chopped (about 3 T), or 1.5 T dried
8 kaffir lime leaves, chiffonaded (rolled & ribbon cut), or lime zest from 2 limes
3 T cilantro stems (or roots, if you can get them)
2 T ground coriander
1 T ground cumin
1 T Kelly-safe chili powder
1 tsp truffle salt
1 tsp Indian curry powder (or more)
1 tsp turmeric
1 tsp 3-pepper powder
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1/4 tsp. ground white pepper
1/8 tsp monk fruit powder (pure)
1/8 tsp ground mace
2 T gluten-free soy sauce
2 T fish sauce
1 T truffle oil (or 1/4 tsp truffle powder - powerful stuff so start low)
1/4 cup peanut butter (peanuts, salt, nothing else; creamy or crunchy, it’s all getting blended anyway)
2 T concentrated tomato paste (or use double for the canned stuff)
juice of 1 lime
1/2 6oz can tomato paste (the rest added below)
1 can (13.5oz) regular coconut milk, divided into liquid & cream (add the cream below)

If using limes instead of kaffir lime leaves, zest them for the paste, but add the juice of the second lime to finish the dish just before serving.  Place first four paste ingredients in a food processor and pulse until finely chopped.  Add the rest of the ingredients and process until very smooth, adding water if needed to thin enough to process.  Taste for salt/hot/acid balance (it will be pretty peppy, but will be tamed considerably when the rest of the coconut cream is added to the curry).  Add more truffle salt, lime juice, or (horrors!) chili/pepper powder.


The curry:
Fry the above paste in some oil.  Add:

3 15oz cans diced tomatoes
4 carrots, cut into 1/2 in.-thick diagonal slices

Other hard fresh veggies - in this case, broad beans in their pods, chopped Anaheim peppers, and 4 Pattypan squash, all in bite-sized pieces.  If you’re including carrots, put them in now as well.  Simmer until they are almost done, more on the tender-crisp side, about 20 minutes.

1 can (13.5oz) coconut cream 
1/2 cup coconut cream powder
4 oz. fresh spinach, or about 1 cup of frozen chopped spinach (or any other greens you like, in my case, bean and pea plant leaves)
1 cup fresh snow peas (or more)
(or a 2lb bag of frozen mixed veggies for much of the above if you’re in a pinch)

2lb bag of shrimp
3T Better than Bouillon Fish base

1 cup frozen corn kernels
1 cup frozen peas 

(Lime juice, chopped cilantro for garnish)

3.  Add coconut cream, greens, snow peas, soft veggies and seafood to the pot, simmering until seafood is opaque all the way through/pink if using shrimp but not yet tightly curled, about 5 minutes, although it will take longer if the shrimp were still frozen.  Stir in frozen peas and corn, simmer another minute, then add lime juice if using.  Garnish with chopped cilantro.