a large wok or saute pan, heat the oil over medium-high heat. Add the
shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2
to 3 minutes. Add the curry paste and cook, stirring, until fragrant,
30 seconds to 1 minute. Stirring, add the fish sauce and sugar, then
the coconut milk and bring to a boil. Simmer until thickened slightly,
about 2 minutes. Add the shrimp and cook, stirring, until pink and just
cooked through, about 2 minutes.
Remove from the heat and stir in the basil and cilantro.
Serve over jasmine rice, garnished with cilantro sprigs.In a
skillet, dry roast the coriander and peppercorns over low heat until
fragrant, about 3 minutes. Remove and let cool. Grind in a spice
grinder or mortar and pestle.
Return the pan to medium heat. Add the shallots and garlic and
cook, stirring, until starting to brown, about 3 minutes. Remove from
the heat and let cool.
Drain the chiles, reserving the liquid, and roughly chop.
In a blender or food processor, combine all the ingredients with
about 1/4 cup of the reserved soaking liquid. Process to make a smooth
paste, scraping down the sides several times and adding more liquid
through the top 1 tablespoon at a time with the motor running.
Transfer to an airtight container and keep refrigerated until ready to use. Paste will keep refrigerated for up to 1 month.