Thai Shrimp Curry with Summer squash

You guys, this is really *really* good. Eat it by itself, with rice, whatever..it's all good. Again, I don't have a picture, but i'll try to remember to add one when I make it next. The only change that I make is that I switch the shrimp out for chicken.

Thai Shrimp Curry with Summer Squash

INGREDIENTS:

For the dish:
2 T neutral-flavored oil, like grapeseed
1 T minced fresh ginger
1 large onion, peeled and chopped.
1/2 tsp salt
2 Yukon gold potatoes, scrubbed, and chopped into 1-inch pieces
2 medium zucchini, chopped
2 medium yellow squash, chopped
2 medium carrots, peeled and chopped
1 red bell pepper, chopped
2 medium tomatoes, seeded and chopped
2 cups seafood, vegetable, or chicken broth
1 cup coconut milk or 2/3 cup coconut cream concentrate(see note)
1 lb uncooked medium shrimp, peeled with tails on
1 lime, juiced
1/4 cup chopped fresh cilantro, plus more for garnish
2-3 T Thai curry paste (recipe below)
1 cup cashews (toasting optional)

For the homemade curry paste:
2 tsp whole coriander seeds
1 tsp whole cumin seeds
1 tsp whole fennel seeds
1 tsp whole black peppercorns
1/2 cup tightly packed cilantro leaves
Two 1/4-inch slices fresh ginger, peeled
1/4 tsp finely ground dried red chili peppers
1 large shallot, peeled and chopped
4 plump garlic cloves, peeled & halved
Grated zest from 2 limes
1 1/2 tsp fine sea salt
1 tsp freshly ground nutmeg
1/3 neutral-flavored oil, like grapeseed 

*The curry paste is a little time consuming, so half the time i'll just buy a store bought one and I think it tastes just a good. The one that I buy is at sproutes, but I saw some at stator brothers, so you can probably find it anywhere. 

DIRECTIONS:

To prepare the dish:
In a large, heavy skillet or pot, heat the oil over medium heat. Add the ginger, onion and salt to the skillet and cook for about 5 minutes. Onions should be translucent and soft, but not brown. Add all of the vegetables and the chicken broth (the next 7 ingredients). Bring to a simmer, reduce heat to medium-low, and cover. Cook for 15 minutes, until potatoes and carrots are fork tender.

Meanwhile, pour the coconut milk into a small saucepan and simmer over medium heat until it is reduced by about half. (See note)

When the vegetables are done, add the reduced coconut milk, shrimp, lime juice, cilantro, and curry paste to the skillet. Stir to combine and cook another 5 minutes over medium heat until shrimp are pink and no longer translucent. Taste and adjust the seasonings (salt & curry paste) to suit your taste.

Serve with a sprinkle of chopped cilantro and a handful of cashews.

Serves 6-8.