How to make it

  • Place the first five ingredients in a blender or food processor and process until you have a smooth paste See Photo. You may want to add a bit of oil to facilitate this.
  • Heat a skillet to medium and add some oil See Photo. Add onion and cook until translucent.
  • Add the blended ingredients and stir for a minute or so. See Photo
  • Stir in the tomatoes and coconut milk, bring to a simmer, and cook until the sauce thickens a bit. See Photo
  • Add the shrimp and cook a minute or two past when they turn pink. See Photo
  • Throw in the chopped basil, taste the sauce, and adjust seasonings to your taste See Photo. Add more basil at the table, if you wish, and serve with lime wedges.
  • NOTE: If you have trouble blending the sauce into a smooth paste, add a little water or juice from the tomatoes to increase the volume. I find that a blender works better than a processor for this recipe. Use what you have.
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