1. Heat oil in a wok over medium -high heat, add shrimps and fry until all cooked thoroughly. Remove and set aside.
2. In the same wok, add oil over medium heat. Then add red curry paste. Fry until aromatic. Add coconut milk and stir fry until oil has clearly separated from the coconut milk.
3. Add sliced kaffir lime leaves, and season with fish sauce and sugar. Stir until all mixed well. Remove from heat.
4. Transfer to a serving dish and garnish with sliced kaffir lime leaves and red chili. Serve immediately with steamed rice
(For 2 Serving)
