Amount
Ingredient
Preparation



2
each
red chiles

fresh, seeded, chopped



1
each
red onion

chopped



1
stalk
lemon grass

thick stalk, chopped



1
inch
galangal

substitute, chopped ginger



1/2
cup
water





1
cup
coconut milk





14-16
large
shrimp

raw, peeled, deveined



8
leaves
basil

thai basil leaves



2
teaspoons
lime juice





1
teaspoon
fish sauce





1
each
green onion

including some green top, cut into thin strips



1
x
cilantro leaves

fresh

 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