Ingredients

6 (or more) Thai bird chiles or 2 (or more) serrano or jalapeño chiles (preferably red), seeded, coarsely chopped

1 1/2 cups coarsely chopped shallots (about 8 ounces)

1/4 cup chopped peeled fresh ginger

3 tablespoons chopped lemongrass (from bottom 4 inches of 2 large stalks)

6 macadamia nuts

4 garlic cloves, coarsely chopped

2 teaspoons (packed) golden brown sugar

2 teaspoons turmeric

1 1/2 teaspoons salt

1 teaspoon ground coriander

1 teaspoon paprika

1 bay leaf, crumbled

1/2 teaspoon freshly ground black pepper

2 tablespoons (or more) vegetable oil

1 cup water

Marinade and shrimp:

• 2 tablespoons fresh lime juice
• 3 tablespoons (or more) vegetable oil
• 3 pounds uncooked unpeeled large shrimp, or 2 1/2 pounds uncooked peeled large shrimp, deveined, tails left intact

Description

To Read Of My Travels, You Might Get The Impression That For Most Of The Last Three Years, I've Done Nothing But Prowl Night Markets And Food...

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