Coconut Shrimp Ravioli With Green Curry Sauce

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5 jalapeƱo chili peppers, stemmed and seeded

4 cloves garlic

2 stalks lemon grass (tough outer leaves removed), coarsely chopped

1 1/2 pieces ginger root or galangal root

1/4 cup chopped shallots

1/4 bunch cilantro stem ends trimmed (reserve some leaves, minced, for garnish)

1 tablespoon vegetable oil

1 can (13.5 or 14 ounces) unsweetened coconut milk

1 tablespoon fish sauce, or more to taste

1 tablespoon dark brown sugar, or more to taste

1/2 lime (juice only; about 1 tablespoon), or more to taste

1/2 bunch Thai basil leaves (may substitute regular basil), chopped (some reserved for garnish)

1 pound shrimp, shelled and deveined

1 cup unsweetened coconut milk


40 store-bought won ton wrappers

Unsweetened coconut, toasted*, for garnish

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