Grind spice paste ingredients in a blender or food processor with ¼ cup (60ml) water.
Heat vegetable oil in a medium sized pot. Add spice paste and stir fry until fragrant, about 5 to 6 minutes. Pour in coconut milk. Add kaffir lime leaves and assam gelugor (if using). Cover and bring to a boil over medium heat.
When sauce comes to a boil, add shrimp, jackfruit, cooked jackfruit seeds (if using) and salt. Simmer for 3 to 5 minutes. Shrimp should turn curl and jackfruit heated through.
If you did not use assam gelugor, stir in lime juice now.
Turn off heat and allow curry to sit for 10 minutes before serving.