Sour Curry with Shrimp and Dried Vegetables

Ingredients (serves 1–2):

• Namjai Sour Curry Paste — 2 tbsp
• Bird's eye chilies — 5–6
• Shrimp — as needed
• Palm sugar — 1 tbsp
• Water — 120 ml
• Long beans — 5
• Wing bean — 1/2

Method: Bring water to a boil, dissolve the sour curry paste, add the shrimp and vegetables, season with fish sauce and palm sugar, and simmer until cooked through.