300 g Fresh medium shrimps, peeled and deveined
250 ml Thick coconut milk
300 g Minced chicken
2 teaspoons Fish sauce, nuoc cham
1 teaspoon Sugar
1/4 Salt, or to taste
1 tablespoon Chopped fresh coriander (cilantro) leaves
1 Red chili, sliced (optional)
1-2 teaspoons Crushed dried chili (optional)

Using a cleaver, chop the shrimps into small pieces. Put the coconut milk in a medium-sized saucepan and bring slowly to a boil, stirring frequently to prevent the coconut milk from curdling. Add the shrimps and chicken, bring almost to a boil, then lower the heat and simmer uncovered, stirring from time to time. After about 5 minutes, or until the mixture is cooked, add the fish sauce and sugar, and salt to taste. Transfer to a serving bowl and set aside to cool to room temperature. Garnish with a sprinkling of coriander leaves and sliced chili, adding an pinch of crushed chili if desired. Serve with crispy rice cakes or crackers.