Shrimp Curry

Dice the onion into bite-sized pieces, mince the garlic and ginger, and slice the bell pepper into strips.

Pour coconut oil into a large skillet over medium-high heat and let it warm for about 30 seconds until it shimmers slightly.

Add the diced onion to the hot oil and stir for 2 minutes until it starts to soften and turn translucent at the edges.

Stir in the minced garlic and ginger, cooking for 30 to 45 seconds until fragrant.

Add the red curry paste and stir constantly for 1 to 2 minutes, breaking up any clumps and letting the paste coat the pan.

Pour in the coconut milk, stirring well to combine it with the spice paste and create a smooth, fragrant sauce.

Stir in the fish sauce, lime juice, and brown sugar, then add the bell pepper and snap peas.

Simmer the vegetables for 3 to 4 minutes, stirring occasionally, until the peppers are just tender-crisp.

Add the shrimp to the curry and stir gently to coat them in sauce.

Cook for 3 to 4 minutes, stirring occasionally, until the shrimp turn pink and opaque all the way through.

Taste the curry and add salt and pepper as needed.

Tear fresh basil or cilantro over the top and serve immediately over jasmine rice, cauliflower rice, or with warm naan.