Thai Curry Recipe

This is one of the easiest, yet yummiest, meals I've ever made. It -- once again -- comes from my sister, who got it from a friend.
There's no amounts for some of the ingredients: long-time cooks tend to adjust to taste. So try it and add more of what you like, less of what you don't like.

Walter's Thai Curry
One can coconut milk
Chopped fresh ginger
Chopped fresh garlic
1 whole, hot pepper (with seeds for added heat)
1 or 2 lime leaves
Juice of 2 or 3 limes (or more)
Rind from the limes
1 tbsp cornstarch
1 bunch of fresh cilantro

"Blenderize" all ingredients and pour into a hot pan. Add a pound of shrimp and cook until the shrimp is done. (Diced chicken works well, too, and is my preference.)

Serve over rice noodles, or rice.

Enjoy!
Vanessa