Instructions: Soak chilies in warm water to cover for 20 minutes; drain. Place in a blender with remaining spice paste ingredients and process until smooth.

Cut off bottom 6 inches of lemongrass and save for another use. Cut the remaining woody stalks in half to make 8 skewers.

Shell and devein shrimp, leaving tails intact.

Place a wok over medium-low heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add spice paste and cook, stirring, until fragrant, 6 to 8 minutes. Add coconut milk, brown sugar, lime juice, and soy sauce. Cook for 1 minute. Let mixture cool; divide in half.

Place shrimp in half of the coconut milk mixture; cover and refrigerate for 30 minutes.

Remove shrimp from marinade and drain briefly. Thread onto skewers and place on an oiled grill 4 to 6 inches above a solid bed of low-glowing coals. Grill, turning and basting with cooking oil, until shrimp turn pink, 3 to 4 minutes on each side. Serve with remaining half of coconut milk mixture.

This recipe yields 8 skewers for 4 servings.

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