Shell and de-vein shrimps, but reserve heads. Wash shrimps heads well,
discarding only the hard top shell. Put the coconut milk into a pan with
the curry paste, fish sauce or salt and the fresh chili. Bring slowly to
simmering point, stirring. Add shrimps and shrimps heads and cook
uncovered, stirring frequently, on low heat until shrimps are cooked and
flavors mellow, about 15 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.