To prepare the curry paste: Mix the curry paste with shrimp paste until well combined, then set aside. To cook: Heat a skillet over medium heat, add the coconut milk, and simmer until the oil starts to separate. Add the curry paste.

Stir-fry until fragrant and red oil rises to the surface. Add more coconut milk and stir to combine. Add the eggs and cook until the eggs are just set.

Season with palm sugar and fish sauce.

Once it comes to a boil, add the sliced kaffir lime leaf and red chili pepper.

Turn off the heat and serve with hot steamed rice.