Lightly pass fresh banana leaves over an open fire until they soften. Choose a wrapping style, then cut the banana leaf to the appropriate shape. Set aside.
Prepare the paste:
An overview of the paste ingredients. A typical phrik khing (พริกขิง) paste without coriander roots.
Deseed and rehydrate the dried chilies in hot water. Pound the curry paste, starting with the chilies and salt, and gradually add the other ingredients from the driest to the wet.
Pound the paste until it is smooth with a rounded aroma. Set aside.
Prepare the shrimp and grated coconut:
Grate the white flesh of the mature coconut and set aside.
Peel, de-vein, and cut the shrimp into small pieces. Wash and pat dry the sliced shrimp meat before transferring it into a mortar and pestle.
Squeeze the shrimp tomalley from the heads; add it to the mortar and pestle.
Add the grated coconut.
Pound the shrimp together with grated peeled coconut until the meat turns gooey, but pieces of shrimp are still visible.
Add the curry paste and pound to mix. Set aside.
Mix the rice:
In a large glass or steel bowl, mix the cooked rice with the shrimp-coconut-phrik khing paste mix until it is evenly distributed and no lumps of rice remain.
Taste and adjust seasoning to a salty-sweet profile.
Season saltiness using fish sauce.
Season sweetness using granulated sugar.
Add thinly sliced spring onion.
Add chopped coriander leaves and kaffir lime leaves sliced into hair-thin juliennes.
Grilling:
Place two pieces of banana leaf on top of each other, keeping the waxy-shiny side facing out. Next, scoop out the rice mix and place it on the banana leaves. Wrap the rice in banana leaves into equal-sized parcels. I used the closed cone-shaped banana leaf wrapping style, but you can use any other wrapping style.
Grill the banana leaf wraps over low heat on a charcoal grill until adequately cooked.
Serving:
Place the grilled rice on a serving plate.
Drizzle salted thick coconut cream and garnish with julienned thin fresh red chilies, hair-thin julienned kaffir lime leaves, and finely sliced spring onion and coriander leaves.