Red curry

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Step 1

In a medium-sized pot, set to medium heat, add coconut oil, shallots, garlic, galangal, and season to salt. Cook for 2 minutes, or until fragrant.

Step 2

Add red curry paste, cook until it begins to stick to the bottom of the pan. Deglaze the bottom of the pan by adding in shrimp stock.

Step 3

Bring up to a simmer and reduce the heat to low. Add in shrimp, and bring to a boil over medium high. Reduce the heat to low and simmer for 5-8 minutes.

Step 4

Add coconut milk, makrut lime leaves, and cut off the heat. Season to taste with salt.