Shrimps in Dried Red Curry (Chu Chee Goong)

8-10 shrimps, cleaned, peeled and deveined3 tbsp red curry paste1 tbsp fish sauce1 tbsp sugar2 kaffir lime leaves, thinly sliced400 g coconut milk1 red chilli,thinly sliced3 coriander leaves (for garnishing)
Heat wok over medium -high heat, add coconut milk fry until aromatic.Add red curry paste. Fry until aromatic and until the oil has clearly separated from the coconut milk.Add the shrimp, and season with fish sauce and sugar.Stir fry until the shrimp is cooked, then add kaffir lime leaves and stir for another 1 minute.Transfer to a serving dish and garnish with red chili, and coriander leaves. Serve immediately with hot steamed rice