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1
Oil your pan and heat to medium-high. Add garlic, onion, and lemongrass, and saute until the onions start turning brown. Add the ginger, coriander seeds, coriander leaves, celery root, and the chipotle, stirring the pepper into the mix to distribute some of the flavor. Saute this for 2-3 minutes and add a little more oil if the vegetables begin to stick in the pan.
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2
Toss in the shrimp shells and heads, if you have them, and cook for another 2-4 minutes. Once the shells start turning pink, add in the tomatoes and cook for a minute, followed by the coconut milk. You want to add enough to cover most of your flavored vegetables. You can add an additional 1/2 cup of coconut milk and also 1/4 of water at a time to cover the mixture. Let simmer for 15 minutes.
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3
After 15 minutes, strain through a fine mesh sieve, pushing down on the mixture with a spoon to release any flavors caught in the vegetables. Put the sauce back into a saucepan and add butter. When it dissolves, use an immersion blender or milk frother to froth the sauce, keeping it warm on low heat.
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4
Coat all the shrimp in the ancho cardamom spice mix. Set a skillet with oil and saute all the shrimp until cooked through, adding coriander and parsley leaves toward the end of cooking. Salt to taste. Serve shrimp and broth together.
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5
In a dry skillet, toast the coriander seeds, star anise, and cardamom seeds. Combine all the spices in a coffee grinder or spice mill and grind together. Thoroughly mix the ground spices with the salt and ancho powder. Store in a tightly-sealed container.
