Step 1

Pound chilies, lemongrass, galangal, and salt in a mortar. Add kaffir lime zest, turmeric, shrimp paste, garlic, and shallots. Pound into a fine paste.

Step 2

Heat one-third of the coconut milk in a pot over medium heat. Cook until it thickens and the oil begins to separate on the surface.

Step 3

Add red curry paste and stir until fragrant, about 30 seconds.

Step 4

Pour in the remaining coconut milk and add fish sauce and palm sugar. Add vegetables and simmer for 1 minute, or until slightly softened. Add meat or tofu now if not using shrimp.

Step 5

Add the shrimp, kaffir lime leaves, and chilies. Boil gently for 1 to 2 minutes, until the shrimp are just cooked through. Serve hot with jasmine rice. Enjoy!