30  dried red thai chiles

8 oz raw medium shrimp, peeled and deveined, tailks removed, and roughly chopped

1/4 cup shrimp paste

1 tbsp kosher salt

8 cloves garlic,roughly chopped

2 medium shallots,roughly chopped

1 4’piece krachai,peeled and thinly sliced or 1/4 cup frozen, defrosted and rouughly chopped


1 cup tamarind concentrate

1 tbsp fish sauce

1 tbsp grated palm sugar

1/4 lb long beans or regular green beans, trimmed and cut into 2 pieces

1 small chayote, cut into 2′ pices about 1/2″ thick

1 small daikon,peeled, halved lengthwise, and cut into 1/2 thick slices

1/4 small napa cabbage, sliced 2″thick

8 oz raw medium shrimp (about 10) peeled and deveined, tails removed

Cooked jasmine rice, for serving

1. Make the paste; Place chiles in a bowl and cover with 2 cups boiling water; let sit until soft, about 15 minutes.Drain chiles, reserving 1/4 cup cup liquid. Place chiles in a small food processor with a raw shrimp, shrimp paste, salt,garlic,shallots, and krachai; pulse until roughly chopped. Add reserved liquid; puree until smooth. Set 1 1/2 cup of paste aside; refrigerate remaining paste for future use up to 2 weeks.

2. Make the curry; Whisk 1 1/2 cups curry paste withh tamarind,fish sauce, and palm sugar in a 4-qt, saucepan or wok until smooth. Whisk in 4 cups water; bring to boil. Add beans, chayote, daikon, and cabbage and reduce heat to medium, cook stirring occasionally, until vegetables are tender, 20-25 minutes. Add shrimp, cook until shrimp are pink and cooked through, 1-2 minutes. Remove from heat and let curry sit 20-30 minutes flor flavors to meld. Serve with jasmine rice on the side.


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