3 cups (about ½ lb.) fresh or thawed frozen fiddlehead ferns 8 large shell-on shrimp (about ½ lb.) 1 cup coconut milk, well-stirred ⅓ cup water 2½ tbsp. fresh lime juice 1½ tsp. sugar 3 red thai chiles, stemmed and thinly sliced 2 shallots, thinly sliced Salt, to taste Jasmine rice for four
1. Bring a pot of water to a boil. Add fiddlehead ferns, reduce heat to medium, and cook until just tender, 2–3 minutes. Using a slotted spoon, transfer ferns to a bowl and set aside; return water to a boil. Add shrimp, reduce heat to medium, and boil gently until almost cooked through, about 1 minute; drain. When cool enough to handle, peel and devein shrimp; set aside.
2. Combine coconut milk and water in a medium pot. Bring just to a boil, add reserved ferns, reduce heat to medium-low, and simmer until softened, 3–5 minutes. Add reserved shrimp, lime juice, sugar, thai chiles, shallots, and salt. Cook until shallots are softened, about 2 minutes.