1 1/2 pounds medium shrimp
2 tablespoons coconut milk
1 small yellow onion, quartered
2 tablespoons chiffonade fresh Thai basil leaves
1/2 fresh lemon
1 bay leaf
5 cups water
2 to 3 tablespoons Masamam Curry Paste, recipe follows
2 tablespoons vegetable oil
1/4 cup minced onions
1 roasted red pepper, small diced
1/2 teaspoon chopped garlic
2 fresh lemon grass stalks
12 small dried red chili peppers, seeded
1 (1-inch) piece fresh galangal, chopped or 4 slices dried
2 red onions, chopped
12 garlic cloves
2 tablespoons coriander seeds
1 tablespoon cardamom seeds
2 teaspoons cumin seeds
1/2 cinnamon stick
1 teaspoon cloves
1 teaspoon ground mace
1 teaspoon freshly grated nutmeg
1 teaspoon whole black peppercorns
1 teaspoon shrimp paste
4 bay leaves
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