INGREDIENTS
1 lb
shrimp
27 oz
canned coconut milk
2 cups
water
1 inch
galangal
4 stalks
lemon grass
10
kaffir lime leaves
1 lb
shiitake mushrooms
1/4 cup
lime juice
3 tbsp
fish sauce
1/4 cup
brown sugar
1 tsp
curry powder
1 tbsp
green onion
1 tsp
red pepper flakes