- Using a food processor, process the garlic, shallots, coriander stems, and Thai chillis into a rough paste.
- In a wok, heat some vegetable oil over medium high heat. When the oil begins to smoke, sear the shrimp on all sides until brown. Remove the shrimp from the wok and set aside.
- Using fresh vegetable oil, sauté the herb paste over medium heat until fragrant and slightly brown.
- Then add chicken stock, palm sugar, tamarind juice, and fish sauce. Increase the heat up to medium high and stir constantly, until the sugar is dissolved. Cook the sauce and reduce it until it becomes a thick sauce that can coat the back of your spatula.
- Toss in the shrimp and red and green capsicum to mix with the sauce. Finish cooking the shrimp if they are not already done.
- Transfer to a serving plate and garnish generously with fried shallots, fried dried chillis and coriander leaves. Serve with a bowl of hot white rice.