How to Make It
In a large saucepan, bring the stock to a boil with the curry paste. Simmer over moderate heat until reduced by half, about 7 minutes. Stir in the coconut milk and fish sauce and cook until reduced by half again, about 10 minutes.
Heat a wok or a large heavy skillet. Add 1/2 tablespoon of the oil and swirl over high heat until smoking. Season the shrimp with salt and add one-fourth of them to the wok. Stir-fry until opaque, 2 to 3 minutes. Transfer the shrimp to a platter. Repeat with the remaining oil and shrimp; be sure to heat the oil in the wok between batches.
Return the shrimp to the wok. Add the curry sauce and bring just to a simmer. Put the fresh coconut, peanuts and cilantro in separate bowls. Spoon the curried shrimp onto warmed plates and serve with the accompaniments and Saffron Rice.