Thai Shrimp Curry with Summer Squash

For the dish:

avocado oil

minced fresh ginger

large onion, peeled and chopped.

salt

Yukon gold potatoes, scrubbed, and chopped into 1-inch pieces

medium zucchini, chopped

medium yellow squash, chopped

medium carrots, peeled and chopped

red bell pepper, chopped

medium tomatoes, seeded and chopped

seafood, vegetable, or chicken broth

coconut milk

uncooked medium shrimp, peeled with tails on

lime, juiced

chopped fresh cilantro, plus more for garnish

Thai curry paste (recipe below)

cashews (toasting optional)

For the homemade curry paste:

whole coriander seeds

whole cumin seeds

whole fennel seeds

whole black peppercorns

tightly packed cilantro leaves

1/4-inch slices fresh ginger, peeled

crushed red pepper flakes

large shallot, peeled and chopped

plump garlic cloves, peeled & halved

Grated zest from 2 limes

fine sea salt

freshly ground nutmeg

avocado oil