In a blender, combine the ground peanuts, coconut milk, soaked bread, and half of the shrimp. Blend until you have a smooth paste-like consistency.

In a large pot, heat the palm oil over medium heat. Add the chopped onions and minced garlic, and sauté until they become translucent.

Add the diced tomatoes to the pot and cook until they soften.

Add the shrimp paste from the blender to the pot and stir well. Cook for about 10 minutes, stirring occasionally.

Add the remaining shrimp, red palm oil (if using), and dried shrimp powder (if using). Stir to combine everything.

Reduce the heat to low and simmer for another 10-15 minutes, or until the shrimp are cooked through and the flavors have melded together. Season with salt and pepper to taste.

Garnish with fresh cilantro or parsley before serving.

Rinse the Basmati rice under cold water until the water runs clear. This helps remove excess starch.

In a large pot, bring the water to a boil. Add salt to taste.

Add the rinsed Basmati rice to the boiling water and give it a gentle stir.

Reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice simmer for about 15-20 minutes, or until all the water is absorbed and the rice is tender.

Remove the pot from the heat and let it sit, covered, for an additional 5 minutes to allow the steam to finish cooking the rice.

Fluff the rice gently with a fork before serving.