Pound chilies, lemongrass, galangal, and salt in a mortar. Add kaffir lime zest, turmeric, shrimp paste, garlic, and shallots. Pound into a fine paste.

Heat one-third of the coconut milk in a pot over medium heat. Cook until it thickens and the oil begins to separate on the surface.

Add red curry paste and stir until fragrant, about 30 seconds.

Pour in the remaining coconut milk and add fish sauce and palm sugar. Add vegetables and simmer for 1 minute, or until slightly softened. Add meat or tofu now if not using shrimp.

Add the shrimp, kaffir lime leaves, and chilies. Boil gently for 1 to 2 minutes, until the shrimp are just cooked through. Serve hot with jasmine rice. Enjoy!