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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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4 to 6 magrut (or kaffir) lime leaves, deveined and cut into ¼ inch strips
vegetable oil for deep frying
1 to 1½ cup dried shrimp
2 tablespoons red curry paste
2 tablespoons nam pla
2 tablespoons palm sugar
Heat oil in a wok or skillet, add shrimp and fry until they float (about 1 minute). Remove with a slotted spoon and drain on paper towels. Add lime leaves to oil and fry until crisp (about 30 seconds), remove to paper towels to drain. Pour off oil in wok, leaving about 2 tablespoons, add red curry paste and stir fry until aromatic, season with fish sauce and palm sugar, stir to dissolve, add fried shrimp and stir fry until sauce begins to cling, then add lime leaves and stir fry. Transfer to a serving dish. Serve hot or cold.