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1
Peel the shrimp, reserving the heads and shells.
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2
Refrigerate the shrimp until ready to use.
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3
In a saucepan, over medium heat, combine the reserved heads and shells, onions, lemons, bay leaf and water.
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4
Season with salt.
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5
Bring the liquid to a boil.
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6
Reduce the heat to medium-low and simmer for 30 minutes.
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7
Strain and set aside.
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8
Season the shrimp with salt.
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9
Toss the shrimp with the curry paste.
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10
In a saucepan, over medium heat, add the oil.
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11
When the oil is hot, add the onions.
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12
Season with salt.
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13
Saute for 2 minutes.
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14
Add the peppers, garlic and seasoned shrimp.
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15
Saute for 2 minutes.
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16
Add the reserved shrimp stock.
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17
Bring the liquid to a boil.
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18
Reduce the heat to medium-low and simmer for 5 minutes.
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19
Stir in the coconut milk.
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20
Adjust the seasonings.
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21
Remove from the heat and stir in the basil.
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22
Ladle into serving bowls and serve.
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23
Remove and discard the outer leaves and upper half of the lemon grass stalks, and chop the bottom half into 1-inch pieces.
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24
Soak all the dried ingredients for 30 minutes, or until softened.
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25
Place all the ingredients in a food processor, and blend to a smooth paste.
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26
Add a little water if necessary to thin.
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27
Yield: about 1 cup
