Thai Coconut Curry

Ingredients

• 4 cloves of garlic, minced
• 1 large (or 2 small) shallot, diced
• handful of cilantro stems, chopped (~1 Tbsp after chopping)
• 1 Tbsp freshly squeezed lime juice (~1/2 lime)
• 2 green jalapeño peppers, seeded & chopped
• 2 serrano peppers, seeded & chopped (optional)
• ½ cup of low-salt chicken broth
• 2 Tbsp Piquant Post Thai Curry spice blend
• 1 tsp Piquant Post Kaffir Lime powder
• 1 Tbsp fish sauce
• ¼ can coconut milk
• 1 Tbsp coconut oil (or vegetable oil)
• ½ lb of any flaky, white fish, cut into 1" cubes
• ½ lb of tail-on, shell-off shrimp (thawed, if frozen)
• ¾ can coconut milk
• 2 cups of low-salt chicken broth
• Fresh lemongrass stalk (bottom half), cut into 1" pieces
• ½ red bell pepper, seeded and thinly sliced
• ½ cup of small mushrooms (canned or fresh)
• handful of cilantro leaves, roughly chopped
• handful of Thai basil (or regular basil)
• fish sauce (1 tsp - optional)
• 1 Tbsp brown sugar (optional)