Penang Kung - Prawn Penang Curry

ingredients

1 14 ounce can coconut milk
1 tablespoon Penang curry paste
1 handful snow peas
1 pound shrimp (peeled and deviened)
1 tablespoon fish sauce
1 teaspoons palm sugar (grated, or white or brown sugar)
4 kaffir lime leaves (chopped)
1 red chili (thinly sliced)
Penang Curry Paste:
5 dried red chilies (toasted)
1/2 teaspoon salt
1 large shallot
4 large cloves garlic
1 tablespoon galangal (or ginger)
2 stalks lemongrass (peeled, lower 2 inches)
1 tablespoon kaffir lime zest (or lime)
1 tablespoon cilantro root
1 teaspoon white peppercorns (toasted and ground)
2 teaspoons coriander seeds (toasted and ground)
1 teaspoon cumin seeds (toasted and ground)
2 tablespoons roasted peanuts (toasted and ground)
1 tablespoon shrimp paste
Mash everything with a mortar and pestle or puree everything in a food processor.

1
1. Heat the coconut milk in a sauce pan.
2
2. Add the curry paste and mix.
3
3. Add the fish sauce and palm sugar and stir.
4
4. Add the peas and shrimp and heat until the shrimp is cooked, about 5 minutes.
5
5. Add the lime leaves and chilies and remove from the heat.