Thai Shrimp

Directions

1. 1
   In a bowl, combine the kaffir lime, coconut cream, curry paste, sugar, chile, nam pla, and basil.
2. 2
   In a large, heavy skillet, add the sauce mixture and the shrimp and bring to a boil slowly over medium heat.
3. 3
   Decrease the heat to low and simmer the shrimp until just pink, about 2 1/2 minutes per side.
4. 4
   Transfer the sauce and shrimp to a container and let the shrimp cool in the sauce in the refrigeratorabout 1 hour.
5. 5
   You can prepare the shrimp and sauce up to 1 day ahead, stored airtight in the refrigerator.
6. 6
   To serve, lay the tortillas side by side, open face and overlapping on a platter.
7. 7
   Spoon some Thai slaw on each tortilla and top each with 4 shrimp with some coconut sauce.
8. 8
   Top with salsa and basil, grab, fold, and eat right away.
9. 9
   Or build your own taco: lay a tortilla, open face, in one hand.
10. 10
    Spoon on some slaw, then shrimp and sauce, salsa, and basil, and eat right away.