1. Heat the coconut oil in a medium sauté pan or Dutch oven over medium heat. When hot, add the curry paste, garlic, and ginger. Cook for 3 minutes, stirring constantly, to unlock the curry’s amazing flavors.
2. Add the bell pepper, crushed red pepper, and 1/4 cup vegetable broth to the pan. Cook for 2-3 minutes until the peppers have softened slightly.
3. Add the remaining vegetable broth, along with the sugar, soy sauce, coconut milk and lime zest. Bring to a boil, and then lower to a simmer. Simmer for 10-15 minutes to allow the flavors to combine.
4. Meanwhile, cook the rice noodles according to the package directions. Briefly set aside.
5. Add the shrimp to the curry and simmer for 5 minutes until bright pink and opaque. Remove from the heat and stir in the lime juice.
6. Divide the rice noodles between four bowls. Ladle the curry over noodles and garnish and serve garnished with toppings of your choice.
1. This curry is spicy. If you’re sensitive to heat, omit the crushed red pepper flakes and jalapeño.
2. This recipe is also great with boneless skinless chicken breasts instead of shrimp. Simply dice the chicken into 1-inch cubes and add it to the pan in step 3. It will cook through in 10 minutes.