Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    fresh red chiles -- seeded, chopped
   1                    red onion -- chopped
   1      thick stalk   lemon grass -- chopped
   1      1 inch piece  ginger root -- chopped
     1/2  cup           water
   1      cup           coconut milk
  14                    raw large shrimp -- peeled, deveined
                        (14 to 16)
   8                    Thai basil leaves
   2      teaspoons     lime juice
   1      teaspoon      fish sauce
   1                    green onion -- including some
                        top -- cut into thin
                        fresh coriander

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.