• 1 pound shrimp, peeled and deveined
• 1 tablespoon coconut oil
• 2 garlic cloves, minced
• 1 red bell pepper, sliced
• 3 tablespoons chopped green onions
• 4 ounces green curry paste
• 2 tablespoons coconut sugar
• 1 can (15 ounces) coconut milk
• 5-10 fresh basil leaves, torn
• Salt, to taste
• 1 lime for garnish

1. Sauté the Garlic

• Heat coconut oil in a large skillet over medium heat.
• Add garlic and sauté for 1–2 minutes, until it just begins to brown.

2. Cook the Vegetables

• Add red bell pepper and green onion whites.
• Cook for 2 minutes, until vegetables start to soften.

3. Add Curry Paste

• Stir in green curry paste.
• Fry while stirring constantly for about 30 seconds.

4. Build the Sauce

• Add fish sauce, coconut sugar, and coconut milk.
• Bring to a simmer and cook for 5 minutes.

5. Cook the Shrimp

• Add shrimp, turn off the heat, and cover the skillet.
• Let sit for 10 minutes, until shrimp turn pink and are fully cooked through.

6. Finish the Curry

• Stir in fresh basil leaves.
• Taste and add salt if needed.
• Squeeze lime juice over the top before serving for extra freshness.