Banana Leaf Wrapped Tamales with Shrimp and Coconut Curry

**Prepare the Banana Leaves:** If using fresh banana leaves, soften them by passing them over an open flame or briefly blanching them in hot water until pliable. Pat dry. If using frozen, thaw completely and pat dry. Cut into approximately 8-inch squares.

**Make the Masa Dough:** In a large bowl, combine the masa harina, baking powder, and salt. Add the softened lard or vegetable shortening and mix with your fingers or a pastry blender until the mixture resembles coarse crumbs. Gradually add the warm vegetable broth, mixing until a soft, slightly wet dough forms. The dough should be light and airy. If it's too dry, add more broth, a tablespoon at a time. Beat the masa with a stand mixer or by hand for 5-10 minutes until light and fluffy. This incorporates air and improves texture.

**Prepare the Shrimp Curry Filling:** In a large skillet or wok, heat a tablespoon of oil over medium heat. Add the diced onion and bell pepper and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant. Stir in the red curry paste and cook for 1 minute, allowing the flavors to bloom.

Add the shrimp to the skillet and cook until pink and opaque, about 3-5 minutes. Pour in the coconut milk and bring to a simmer. Reduce heat and let simmer for 5-10 minutes to allow the flavors to meld.

Stir in the lime juice, and add optional brown sugar and fish sauce to taste. Remove from heat and set aside to cool slightly.

**Assemble the Tamales:** Place a banana leaf square on a flat surface. Spread about 1/4 cup of masa dough evenly over the banana leaf, leaving a 1-inch border on all sides. Spoon about 2-3 tablespoons of the shrimp curry filling onto the center of the masa.

Fold the banana leaf in half, enclosing the filling. Fold the ends of the banana leaf underneath to create a sealed package. Secure with kitchen twine if desired. Repeat with the remaining banana leaves, masa dough, and shrimp curry filling.

**Steam the Tamales:** Fill a large pot with about 1 inch of water. Place a steamer basket inside the pot, ensuring that the water level is below the basket. Arrange the tamales upright in the steamer basket. Bring the water to a boil, then reduce heat to medium-low. Cover the pot tightly and steam for 60 minutes, or until the masa is firm and cooked through. Check the water level periodically and add more if needed.

**Serve:** Carefully remove the tamales from the steamer basket. Let them rest for a few minutes before unwrapping. Garnish with fresh cilantro and serve hot.