1 1/2 lbs. med. shrimp, uncooked (21 to 25 to the lb.)
3 c. fresh coconut milk, made from 3 c. coarsely chopped coconut and 3 c. hot water
2 tbsp. green curry paste
1 tbsp. Kachai, crushed and pulverized with the flat of a heavy knife or with a mortar and pestle
2 tbsp. fish sauce
1 tbsp. fresh hot green chili strips, about 1" long and 1/8" wide
4 fresh basil leaves

Kachai is thick root of tropical Asian plant of ginger family.

Shell shrimp. Devein them (use process described in Lemony Shrimp Soup recipe). Wash shrimp and dry on paper towel, set aside.

Prepare coconut milk and let it rest at room temperature or in refrigerator for 1 hour or so, until the rich top milk rises to the surface. With a large spoon, skim 1 cup off the top and transfer it to a heavy 3 to 4-quart saucepan. Set remaining coconut milk aside.

Stirring frequently, bring the top milk to a boil over high heat. Reduce heat to low and, stirring occasionally, simmer uncovered until coconut oil begins to bubble to the surface and the liquid has been reduced to about 1/4 cup. Add green curry paste and pulverized Kachi, and cook briskly, still stirring from time to time, until most of the liquid in the pan has evaporated.

Add shrimp and turn them about with a spoon for 3 or 4 minutes, or until they are firm and pink. Stir in the remaining coconut milk and fish sauce and, stirring occasionally, simmer uncovered for 10 minutes. Taste for seasoning and garnish with the chili strips and fresh basil leaves.

Serve at once from a deep heated platter or large bowl. Kaeng Keao Wan Kung is traditionally accompanied by steamed rice.