2 tablespoons red curry paste

2 cups coconut milk

1-2 tablespoons fish sauce

2 fresh red chili, seeded

Shell and de-vein the raw shrimps, but keep the heads. Wash shrimps heads well, discarding only the hard top shell. Put the coconut milk into a pan with the curry paste, fish sauce and the fresh chili. Bring gently to simmering point, stirring. Add shrimps and the shrimps heads, and cook uncovered without a lid, stirring consistently, on low heat until shrimps are cooked and flavors mellow, about 15-20 minutes. This curry is even better prepared ahead and re-heated when required. Serve hot with white rice and other accompaniments. The shrimps heads have a wonderful flavor and may be served as part of the curry.