2 pounds jumbo shrimp, peeled and deveined, tails left on
1 tablespoon minced garlic
1 tablespoon finely minced fresh red cayenne chiles, seeded
1/2 cup extra-virgin olive oil
Green Curry Sauce, recipe follows
Tomato Chutney Sauce, recipe follows
2 teaspoons coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoons black peppercorns
1 tablespoon chopped shallots
1 tablespoon finely chopped garlic
2 teaspoons chopped ginger
1 lime, zested and juiced
1/2 lemon, zested
2 tablespoons chopped cilantro leaves
2 tablespoons chopped basil leaves
2 serrano chiles, stemmed, seeded and chopped
Salt and freshly ground black pepper
1 cup plain yogurt, drained
1/2 pound tomatoes, peeled, seeded, and roughly chopped (about 2 cups)
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon garam masala
1 serrano chile, seeded, roughly chopped
1 garlic clove
2 teaspoons minced ginger
1 lime, zested and juiced
1 tablespoon peanut oil
1 tablespoon vegetable oil
1 to 2 tablespoons lemon juice
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