Shrimp in Mussaman Curry Sauce

Ingredients

• 14-ounce can of coconut milk, left undisturbed for several hours
• 2 tablespoons vegetable oil
• 5 to 6 tablespoons Mussaman curry paste
• 1 bay leaf
• 1 pound of shrimp, preferably unshelled
• 2 tablespoons fish sauce, or to taste
• 1 teaspoon brown sugar, or to taste

Directions

1. Open the coconut milk without shaking the can, and lift off the thick cream from the top, about 4 tablespoons. Mix the coconut milk left in the can until it looks smooth again.
2. Add the oil to a large nonstick pan with a lid, and warm it over medium heat. Once the oil is hot but not smoking, stir in the reserved coconut cream and the curry paste. Cook, stirring, until the paste takes on a little color and the oil separates from the coconut cream.
3. Pour in the remaining coconut milk, about 1/2 cup of water to loosen the sauce, the fish sauce, and the sugar. Use a little more or less water if you want the sauce thinner or thicker. Stir everything together and bring it to a simmer.
4. Add the shrimp and simmer gently for 3 to 5 minutes, just until the shrimp are barely cooked through. Serve right away with rice.