Ingredients

• 1 Tbsp Thai Kitchen Red Curry Paste
• 3 Tbsp(s) Red Boat Fish Sauce
• 1 cup vegetable broth or homemade fish stock
• 2 clove(s) garlic, minced
• 1 stalk lemon grass, cut lengthwise
• 1 inch(es) fresh ginger, grated
• 1 large carrot, chopped
• 1 large onion, cut into strips
• 1 medium organic red bell pepper, diced
• 15 ounce(s) coconut milk
• 20 ounce(s) wild-caught shrimp, peeled
• 1 whole lime, sliced
• 2 Tbsp(s) chopped cilantro

• 1 Tbsp Thai Kitchen Red Curry Paste
• 3 Tbsp(s) Red Boat Fish Sauce
• 235 g vegetable broth or homemade fish stock
• 6 g garlic, minced
• 56 g lemon grass, cut lengthwise
• 4 g fresh ginger, grated
• 15 g carrot, chopped
• 128 g onion, cut into strips
• 119 g organic red bell pepper, diced
• 420 g coconut milk
• 560 g wild-caught shrimp, peeled
• 67 g lime, sliced
• 2 g chopped cilantro