Thai Shrimp Curry

It's probably stretching it a bit to call this Thai; it's more an interpretation of Thai, seen through a US lens. But not bad.

I made a half recipe for the two of us, using about 175g of frozen, cooked shrimp. This was probably a bit less that called for, but plenty. If I do this again, I'd add the shrimp (fresh or frozen) about halfway through the final cooking so they don't get overdone.

I thought the apple was a bit odd (I wonder what that's supposed to be?), but DH liked it. Garlic scapes? Ha. Chopped up a garlic clove and added with the aromatics. Didn't have quite enough fresh ginger, so added a dash of the powdered stuff.

Pretty good for a fast and easy dinner.