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Begin by soaking dry red spur chilies in water for 10 minutes. Meanwhile, you can chop your herbs and spices into pieces for easy pounding. Add drained chilies to a mortar along with lemongrass, galangal, and salt, pounding until fully broken down. Incorporate kaffir lime zest, turmeric, shrimp paste, garlic, and shallots, continuing to pound everything into a fine paste.
Add one-third of the coconut milk to a pot or wok over medium heat, reducing it until the oil separates.
Stir in the red curry paste until the two are well mixed.
Add the remaining coconut milk after approx 20 seconds.
Add fish sauce and palm sugar, stir, then add vegetables and simmer for about a minute or until the vegetables has softened slightly. If using protein other than shrimp, add it now.
Add shrimps, kaffir lime leaves, and chilies, boiling until shrimps are cooked, about 1-2 minutes. At this point, the vegetables should be soft to your liking. Serve immediately with rice.