When my mother told me that she'd found a great recipe in a Seattle TV station's cookbook, I was a little skeptical. But then she made it for me and my doubts were cast aside!
I can't share this recipe because I can't for the life of me find it anywhere online. If you email me, I wouldn't mind sharing the details with you (you know, as a friend!)
I can recommend the book though, if you're interested; it's called KCTS Cooks and you can get it online or perhaps get your local bookstore to order it in for you.
This recipe is impressive because of both the number of ingredients and the multitude of flavours it simultaneously exudes. If you want something that can be both salty and sweet, savoury and spicy, then this is your bet. It includes onions and tomatoes, sweated on low heat for a longer time to really bring out the flavours, and then some red curry paste. A medley of spices (including some of your own that you may like) is thrown in to kick up the heat, and I'd even recommend adding some curry powder on top of the curry paste (it's not too curry-y, I swear!)
Things get interesting with the addition of shrimp, coconut milk, cucumber, and plum. Yes, chopped plum! The plums and the cucumber give the whole thing some extra texture and a very unique sweetness that you wouldn't always expect from a recipe like this.
There's lots of potential for creativity here if you fancy yourself an adventuresome chef. If you get your hands on the book, give it a try and let me know what you think! It was great served over Basmati rice.