To make the Curry
¼ cup homemade curry paste
2 cups coconut milk
6 kaffir lime leaves, torn
1/4 cup finely ground roasted peanuts
3 tbsp palm sugar
2 1/2 tbsp fish sauce
Tamarind to taste
16 Large Shrimp
Heat 1/2 cup of coconut milk over medium heat until it splits and the oil surfaces.
Add curry paste, stir constantly for 2 minutes until fragrant and red oil surfaces.
Add the kefir lime leaves and cook for a further 5 minutes
Add the remaining coconut milk
Season to taste with fish sauce, sugar and Tamarind.
Add the roasted peanuts, stir well. Reduce the heat and simmer for 15 minutes.
Add the shrimp and simmer for2 minutes
Season to taste with fish sauce, sugar and Tamarind. And add a touch of water if needed
To Garnish and Serve
Julienne red chili
Thai Basil Leaves
Steamed Jasmine Rice
Transfer to a serving dish, garnish with red chilies cilantro and basil.
Serve with a hot bowl of jasmine rice
5 large dried red chilies, seeded and soaked
5 sliced shallots
1 tsp finely sliced fresh galangal
1 tsp sliced fresh lemon grass
1 tsp grated kaffir lime zest
1 Tbsp finely minced stems
2 tsp ground white pepper
1 tsp salt (sea salt is preferred)
1 tsp Thai shrimp paste
•Pound dried chilies and salt together well in a granite mortar and pestle.
•Add galangal, lemon grass, kaffir lime rind and coriander root, continue pounding until mixed
•Add shallots and garlic follow with pepper and shrimp paste.
•Pound well after each addition.