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