Shrimp in Mussaman Curry Sauce Recipe

Ingredients (7)

• 14-ounce can of coconut milk, left undisturbed for several hours
• 2 tablespoons vegetable oil
• 5 to 6 tablespoons Mussaman curry paste
• 1 bay leaf
• 1 pound of shrimp, preferably unshelled
• 2 tablespoons fish sauce, or to taste
• 1 teaspoon brown sugar, or to taste