Sour Curry with Shrimp (Kaeng Som Kung) | Saveur

Ingredients

• 30 dried red Thai chiles or chiles de árbol, stemmed and roughly chopped
• 8 oz. raw medium shrimp (about 10), peeled and deveined, tails removed, and roughly chopped
• 1⁄4 cup shrimp paste, preferably Trachang brand
• 1 tbsp. kosher salt
• 8 cloves garlic, roughly chopped
• 6 small Asian shallots or 2 medium regular shallots, roughly chopped
• 1 (4"-piece) krachai, peeled and thinly sliced, or 1/4 cup frozen, defrosted and roughly chopped
• 1 cup tamarind concentrate, preferably Thai Fruit brand
• 1 tbsp. fish sauce, preferably Tiparos brand
• 1 tbsp. grated palm sugar
• 1⁄4 lb. long beans or regular green beans, trimmed and cut into 2" pieces
• 1 small chayote squash, cut into 2" pieces about 1/2" thick
• 1 small daikon (about 7 oz.), peeled, halved lengthwise, and cut into 1/2"-thick slices
• 1⁄4 small Napa cabbage, sliced 2" thick
• 8 oz. raw medium shrimp (about 10), peeled and deveined, tails removed
• Cooked jasmine rice, for serving