1-Prepare all ingredients: Peel and devein the shrimp, mince the garlic, slice the ginger, cut the onion into wedges or dice, and thinly slice the red bell pepper.

2-Heat: Heat 2 tablespoons of neutral oil in a large skillet over medium-high heat.

3-Add the onion and sauté until it softens, about 3-4 minutes, building a flavorful base.

4-Stir in the minced garlic and ginger slices, cooking for another minute to release their aroma.

5-Add ½ to 1 can of Thai red curry paste and 2 teaspoons of brown sugar, stirring to coat and cook for about 2 minutes.

6-Pour in the 13.5 ounces of full-fat coconut milk and bring the mixture to a gentle simmer.

7-Mix in the sliced red bell pepper and let it cook for 5 minutes until it softens but stays vibrant.

8-Add the shrimp and cook for 3-5 minutes until they turn pink and opaque.

9-Season with additional salt if needed, especially if you used less curry paste.

10-For adaptations, swap shrimp with tofu for a vegan version, and serve hot over rice, garnished with fresh cilantro for extra zing.