Preparation:
Using a small food processor, mix to a paste chiles, red onion, lemon grass, and galangal.
Transfer to a wok and heat, stirring, 2-3 minutes, then stir in water and bring to a boil.
Reduce heat and simmer 3-4 minutes until most of the water has evaporated.
Stir in coconut milk and shrimp and simmer, stirring occasionally, about 4 minutes until shrimp are just firm and pink. Stir in basil leaves, lime juice, and fish sauce.
Sprinkle green onion over shrimp. Serve sprinkled liberally with fresh coriander. |
