Ingredients

• 2 Tbsp(s) Thai Kitchen Red Curry Paste
• 10 ounce(s) wild-caught shrimp, peeled and deveined
• 1/4 cup(s) chopped white onion, chopped
• 1/4 tsp(s) sea salt
• 2 clove(s) garlic, minced
• 1 Tbsp coconut oil
• 1 Tbsp fresh ginger, minced
• 1 stalk lemongrass, sliced lengthwise
• 1 medium red bell pepper, sliced
• 1/3 Tbsp(s) fish sauce
• 1 cup chicken stock
• 1 cup full fat coconut milk
• 1 large(s) green onion, chopped
• 1 whole lime, sliced
• 1 whole jalepeno, sliced

• 2 Tbsp(s) Thai Kitchen Red Curry Paste
• 280 g wild-caught shrimp, peeled and deveined
• 40 g white onion, chopped
• 1.5 g sea salt
• 6 g garlic, minced
• 14 g coconut oil
• 6 g fresh ginger, minced
• 56 g lemongrass, sliced lengthwise
• 119 g red bell pepper, sliced
• 5.4 g fish sauce
• 240 g chicken stock
• 226 g full fat coconut milk
• 128 g green onion, chopped
• 67 g lime, sliced
• 14 g jalepeno, sliced