This recipe has some ingredients that can easily be obtained at an Asian Grocery store. Just go to the produce section and ask.
1 1/2 pounds of medium size shrimp cleaned and deveined
3 large shallots
2 stalks lemongrass
2 inch piece galangal or ginger
2 tbsp peanut oil
2 small Thai chiles
1 tbsp Tomato paste
1 tbsp palm sugar – can substitute with white sugar
2 cups coconut milk
2 Kaffir lime leaves
1/2 tsp kosher salt – can substitute with 1/4 tsp. table salt
1/2 cup sliced bamboo shoots
6 Thai basil leaves
To start the sauce, mince the shallots and the white part of the lemongrass and set aside. Then cut the galangal into a few big pieces.
Heat a deep sided saute or fry pan over medium heat and add the oil. Then add the shallots, lemongrass, galangal (or ginger) and whole Thai chiles.
Cook for 3 or 4 minutes or until the shallots are translucent.
Add the palm sugar and tomato paste, cook for a minute then add the coconut milk, Kaffir lime leaves and salt.
Bring the sauce to a gentle boil, then immediately turn the heat down to medium low and let simmer.
Cook uncovered for approximately 20 minutes. The sauce will reduce slightly and thicken as all of the flavors come together.
Clean shrimp while sauce is cooking. Devein, de-shell, and either remove tails or leave them attached.
Once the sauce has reduced and thickened slightly, add the prawns and bamboo shoots and gently simmer for 5 minutes, or until the prawns are cooked through.
While the prawns cook, chiffonade the basil (google chiffonade it’s easy), slice the lime and set aside.
Once the prawns are ready add the basil and fold everything together. Then serve with Coconut Infused Basmati Rice and a lime wedge. Enjoy!
This same sauce would go equally well with halibut, diced chicken, thinly sliced beef or pork. It even goes well steamed veggies and diced tofu.