Begin by heating the coconut oil in a deep skillet or wok over medium heat until it shimmers and you can smell a subtle coconut aroma.
Add the red curry paste to the hot oil, stirring constantly for about 1 minute until fragrant and slightly darkened, signaling the spices are blooming.
Stir in the chopped onion and minced garlic, sautéing for 3-4 minutes until the onion becomes translucent and the mixture smells warm and fragrant.
Pour in the full-fat coconut milk, stirring well to combine with the spice paste. Bring the mixture to a gentle simmer, where it will bubble softly and fill the kitchen with a sweet, coconutty aroma.
Stir in the lime juice and honey or sugar, tasting the sauce and adjusting the balance of sweet and tangy to your liking.
Add the shrimp evenly into the simmering sauce, spreading them out so they cook uniformly. Cook for 4-5 minutes, stirring occasionally, until the shrimp turn pink and opaque.
If using vegetables, stir in sliced bell peppers or spinach now, cooking for another 2 minutes until they soften slightly or wilt, depending on your choice.
Check the sauce’s consistency; it should be silky and coat the back of a spoon. If too thin, simmer for another minute to thicken; if too thick, stir in a splash of water or broth.
Remove the curry from the heat and let it rest for a minute to allow flavors to meld. Taste again and add salt or pepper as needed.
Squeeze fresh lime juice over the curry, sprinkle with chopped herbs if desired, and serve hot over steamed jasmine rice or your favorite grain for a vibrant, comforting meal.
