(Adapted from Madeline’s version)
Serves 4
14oz. can unsweetened coconut milk (low fat or regular)
 2 Tbs. Thai roasted red chili paste (Wegman’s international: Asian section)
1 Tbs. grated fresh ginger
1 Tbs. finely chopped garlic
3 Kaffir lime leaves
5 large shallots: peeled and chopped (about ¼ pound)
2 Tbs. chopped Thai basil (optional)
1 tsp. sugar
1 to 1 ½  lbs. shrimp de-veined and shelled.
  1. Combine the chili paste, garlic and ginger in a frying pan with a little oil and fry, stirring until fragrant. 
  2. Add to crock-pot or regular pot with the coconut milk. If using a crock-pot you can put it on “high” and walk away for 2 hours while it cooks. If using a regular pot, then simmer, covered, gently for 40 minutes, checking and stirring regularly.
  3. Meanwhile fry the shallots in a little oil over med-high heat, stirring, until brown. Set aside.
  4. When the chili mixture is cooked, add shallots and remove from heat.
  5. When cool enough, refrigerate the chili mixture overnight.
  6. Before serving reheat the chili mixture, remove the kaffir lime leaves, and blend in blender until a little smoother but not too creamy.
  7. Bring back to a simmer and check for seasoning. I add a teaspoon of sugar at this point. If it needs to be a little thicker simmer without a lid for a few minutes until the desired consistency is achieved.
  8. Add shrimp and, depending on the size, simmer gently for 3-5 minutes until the shrimp are pink and cooked through.
  9. Add the Thai basil and serve with Jasmine rice.
  •  Thai red chili paste (Thai Kitchen brand) comes in a 4 oz. Jar. 2 Tbs. is almost half the jar. It makes for a medium spicy dish so you may want more or less according to your taste.
  •    Kaffir limes are hard to get right now. They usually come in a package with more than you need. Wegmans and the Asian markets carry them when they’re in season. I freeze what I don’t need. If you can’t find them, the dish will still be delicious.