2 tablespoons olive oil
1 onion thinly sliced
2 tablespoon minced ginger/garlic
1 ts salt
1/2 ts black pepper
2 TBS prepared red curry paste
1 red bell pepper diced
1 can coconut milk
1/2 kilo large shrimp cleaned and deveined
1 TBS fresh lime juice
1/4 cup chopped fresh cilantro
Steamed white rice for serving

Add olive oil to a large, heavy bottomed pot and set over medium heat.
Cook shrimp and set aside.
Add onion and cook for 8 to 10 minutes, or until the onions are softened and light golden.
Add ginger and garlic and cook for 1 minute more, or until very fragrant. Season with salt and pepper
Add the red curry paste, stirring with a wooden spoon to coat all of the aromatics with curry paste. Add the red pepper and saute for about 3 to 4 minutes, or until softened.
Add coconut milk, then fill the can about halfway with water and add that to the pot as well. Bring to a simmer.
Add the shrimp to the simmering sauce, then cover and cook for 3 minutes
Remove from heat and stir in lime juice and cilantro before serving with steamed rice.

https://feelgoodfoodie.net/recipe/red-curry-shrimp-coconut/

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