Make the Curry Paste:

1. Drain the dried shrimp. 
2. Place the dried shrimp, chilis, cilantro, lemongrass, galangal, garlic, dried shrimp, ginger, shallots, kaffir limes leaves, fish sauce, cumin, turmeric, coriander, black pepper, and brown sugar in a food processor or blender and process until smooth, about 1 minute. (If you’re having problems blending, add a tablespoon or two of water). 
3. Set aside or refrigerate until ready to make the curry. (You will only use about ⅓ of the paste. You can split and then freeze the remaining paste to use for future curries.)

Prepare Green Shrimp Curry:

1. Trim the stem off of the eggplant and then cut it into ½ inch pieces. (I used a roll cut where you turn the eggplant a ¼ turn after each cut. But you can just cut it into rounds.) Set aside.
2. Trim the hard stems off of the shiitakes and discard. Cut the mushrooms into thick slices. Set aside.
3. Heat a frying pan over medium heat and add the oil and 2 Tablespoons of the spice paste. Stir-fry for 1 minute until fragrant. Add the onions and stir fry for 2-3 minutes. (The paste may start to brown and stick to the bottom of the pan, but just keep scraping and stirring.)
4. Add the ginger, garlic, eggplant and mushrooms and stir fry for another minute. Add the coconut milk, 4 more tablespoons of green curry paste, and 3 Tablespoons of fish sauce. 
5. Bring the mixture to a simmer. Stir, scraping the bottom and sides of the pan. 
6. Lower heat to medium, cover the pot with a lid, and cook for 4-5 minutes until the eggplant has softened. 
7. Add the shrimp and cook for 2-3 minutes. Taste and adjust seasoning with a little salt or fish sauce as needed.
8. Add the spinach and stir to wilt. 
9. Serve immediately with hot rice and lime wedges.