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1
In a saucepan, add peanut oil and heat.
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2
When the oil is hot, add the shrimp and saute quickly, just until they start to turn pink, but are not cooked through.
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3
Remove the shrimp from the pan to a plate.
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4
Add the garlic, ginger, green onion, lemongrass, apple, galangal, and bananas to the same pan and saute until soft with no color, about 4 minutes.
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5
Add cumin and curry powder and saute for 1 minute.
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6
Add the lemon, lime, and orange juice along with the tamarind paste, coconut milk, and cilantro.
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7
Bring to a boil and simmer for 20 minutes.
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8
Strain the sauce and return to the heat.
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9
Add the Thai basil and kaffir lime leaves.
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10
Place the shrimp in the sauce and cook until just heated through.
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11
Place some rice on each plate.
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12
Top the rice with 3 shrimp and surround with the sauce.
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13
Rinse the rice 2 or 3 times and drain well.
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14
Set up a bamboo steamer on the stove.
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15
Place the rice in a metal bowl and fill with boiling water until the water is 1/2 inch above the rice.
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16
Place the bowl in the steamer and steam until tender, about 20 minutes.
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17
Remove the cooked rice from the steamer and cool slightly.
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18
To the slightly cooled rice, add the butter, orange zest, cumin, and coconut.
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19
Stir until well mixed and add the saffron.
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20
Before serving, stir in the cilantro.
