MAKES 6-8 SERVINGS Not only does Glen make witty cartons, he also can cook up a mean pot of spicy Thai shrimp. To mix it up a bit, try this recipe with mussels, fish, or a combination of all of the above. Itıs delicious served over white basmati rice. 2 pounds shrimp, peeled and deveined 1 tablespoon vegetable oil 1 onion, sliced 1 tablespoon Turmeric 3 teaspoons fish sauce 5 Thai Chilies, sliced 3 tablespoons sweetened tamarind paste or chutney 1 1/2 cans coconut milk 2 tablespoons fresh ginger, minced Cilantro for garnish 1. Rinse shrimp in cool water. 2. Make a paste from the fish sauce and turmeric 3. Fry onions in oil until really brown and carmelized. Add chilies, ginger, turmeric mixture, tamarind paste and coconut milk. 4. Stir in shrimp and cook for 10 minutes, or until the shrimp is done. 5. Serve over white rice. Garnish with cilantro leaves.