<ul><li>Shrimp (peeled &amp; deveined) 1 lbs</li><li>Olive oil 2 tbsp</li><li>Yellow onion 1 piece</li><li>Ginger (minced) 1 tbsp</li><li>Garlic (minced) 2-3 cloves</li><li>Bell pepper (red, orange, or green) 1 piece</li><li>Red curry paste 2 tbsp</li><li>Coconut milk 1 can </li><li>Salt 1 tsp </li><li>Ground black pepper 1 tsp</li><li>Lime 1-2 pieces</li><li>Cilantro 1 bunch</li></ul><div class="media-wrap video-wrap"><video controls="" src="https://img.awsprod.99ranch.com/2dc339044eae4943b529ba1663c0b6a5.mp4#t=0.1"></video></div><ul><li>In a large pan, heat olive oil on medium heat then add the onion slices and cook until the onions are softened. Next add ginger, garlic, salt, and black pepper and cook for 1 minute.</li></ul><div class="media-wrap image-wrap"><img src="https://img.awsprod.99ranch.com/c5e1140b0f3d414fb1e1e144b263b4ea.jpeg#t=0.1"/></div><ul><li>Then add the red curry paste, to the pan and stir together. Add the bell pepper and cook until softened, about 1-2 minutes. Afterwards add the coconut milk, then fill the can about halfway with water and bring the mixture to a gentle simmer.</li></ul><div class="media-wrap image-wrap"><img src="https://img.awsprod.99ranch.com/40d015e524e04beda24d5920f9aca80f.jpeg#t=0.1"/></div><ul><li>Season the peeled and deveined shrimp with salt and pepper then add it to the pot. Cover and simmer for another 1-2 minutes, or until the shrimp is cooked through.</li></ul><div class="media-wrap image-wrap"><img src="https://img.awsprod.99ranch.com/925b37c656354613b21f05fa9bb83307.jpeg#t=0.1"/></div><ul><li>Garnish with lime juice, lime wedge, and cilantro then serve over white rice!</li></ul><div class="media-wrap image-wrap"><img src="https://img.awsprod.99ranch.com/a8df9955c1fe4767bc34da776d4222bb.jpeg#t=0.1"/></div>