Red Thai Curry with Spicy Shrimp

Sauté the shrimp in butter over high heat for 1 to 2 minutes until pink. Season with salt, pepper and optional cayenne. Remove and set aside.
Sauté the onion in coconut oil over medium heat for 3 to 4 minutes. Add garlic, ginger and curry paste, cook for another 2 minutes.
Pour in coconut milk and broth. Add fish sauce, sugar, lemongrass and kaffir lime leaves. Simmer for 8 to 10 minutes.
Add bell pepper and snap peas, cook for 3 minutes. Adjust seasoning with lime juice and fish sauce.
Return the shrimp to the pan and heat for just 1 minute, as the shrimp are already cooked and too much heat makes them rubbery. If using pre-cooked shrimp, 30 seconds in the sauce is plenty. Garnish with basil and serve with jasmine rice.

Nutrition values are estimates.