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1
In a 450-degree oven or over an open flame from the stovetop, grill or broiler, roast the shallots, garlic and galangal until blackened.
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2
Peel and discard the skins, finely chop, then pound in a mortar or puree in a food processor to make a paste.
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3
Stir in the salt and set aside.
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4
Skim off 12 cup of the creamy part of the can of coconut milk and set aside; pour the rest in a medium pot.
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5
Add 2 cups of water.
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6
Bring to a boil, then add the mung beans, reduce the heat and simmer for about 15 minutes.
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7
Meanwhile, place a wok over low heat, then add the shredded coconut.
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8
Stir continuously until browned, 3 to 5 minutes.
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9
Transfer the coconut to a plate to cool.
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10
Clean the wok, return to the heat and add the oil.
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11
When the oil is hot, add the reserved paste and stir until fragrant, 1 to 2 minutes.
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12
Pour in the reserved coconut cream and cook, stirring, until a layer of oil appears, 3 to 5 minutes.
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13
Add the chili powder, beginning with 2 teaspoons and adding more to taste.
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14
Stir well for 30 seconds, then turn off the heat.
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15
Place the shrimp in the simmering coconut milk and poach until just pink, about 2 minutes.
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16
Remove the shrimp with a slotted spoon and roughly grind two-thirds of the shrimp in a food processor.
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17
Combine the whole and pureed shrimp in a small bowl and set aside.
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18
Add the chili-paste mixture to the pot of coconut milk.
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19
Add the peanuts and two-thirds of the toasted coconut, crumbling it as you add it to the pot.
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20
Add the shrimp, palm sugar and fish sauce.
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21
Remove from heat and add lime juice to taste.
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22
Adjust the sugar, fish sauce and lime juice as needed; the dish should be sweet, sour and salty, with a kick of heat from the chili.
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23
Before serving, stir in the remaining toasted coconut.
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24
Serve over cooked noodles or rice and garnish with green mango, sliced green beans and fried shallots, garlic and chilies.
