Step 1

Toss the shrimp with the fish sauce and a bit of salt and pepper. Set aside to marinate for 10 minutes, covered. Start the curry while the shrimp is marinating.

Step 2

For the curry, heat the coconut milk in a large pan over medium heat about 10 minutes. The coconut oil should start to separate from the white creamy portion. (If this does not occur, simply proceed with the recipe).

Step 3

Add the curry paste and reduce heat to medium low. Simmer for 3-4 minutes, stirring, to cook the paste and thicken up the sauce.

Step 4

Add the diced tomatoes, fish sauce and palm sugar. Simmer for 5 minutes to let the flavors develop.

Step 5

Add the shrimp and accumulated marinade and cook 2-3 minutes, or until the shrimp is cooked through.

Step 6

Taste and adjust with fish sauce and palm sugar to your tastes.

Step 7

Serve over white rice with a squeeze of lime and garnish with chopped herbs and chili flakes, if desired.