Green Thai Curry

"I have made curry a bunch of times with the pre-made paste youcan find at the asian markets-but i never really got it to thetaste that i wanted. luckily, i found this recipe in the january/february 2011 issueof cooking light. not only is it vegan (if you omit the shrimp) butyou can make it no matter how far you may be from an asianmarket-it requires no paste! all of the ingredients you shouldeither have on hand or will be able to find at your local grocerystore. don't be scared away by the long list of..."