Using a large heated pan, add the cooking
oil. Add the shells of the shrimps together with the shrimp heads and
fry in a moderately high heat for about 10~12 minutes or until fragrant
and the color changes to dark orange. Mixed one cup of curry paste to a
cup of water and add into the pan. Keep boiling until the water level is
slightly reduced. It should takes about 5 minutes. Simmer for another 25
minutes after adding the rest of the water.
Drain the stock and remove
the shrimp heads and shells. Add the turmeric, chili, tamarind and lime
leaves into the stock. Bring to the boil for about 2~3 minutes. Add the
raw shrimps and cook until the shrimps turn pinkish in about 4~5
Use a small bowl to
combine all the fish sauce, sugar and lime juice. Mix well and add into
the stock with the shrimps. Serve immediately while hot with some
sprinkling of the cilantro leaves.