1. Gather Ingredients and Prepare Shrimp:

•Peel and devein the shrimp. Pat dry with paper towels.

•Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Set aside.

2. Heat Oil and Sauté Aromatics:

•In a large skillet or wok, heat the olive oil or coconut oil over medium heat.

•Add the chopped onion and sauté for 3-4 minutes until softened.

•Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.

3. Cook Vegetables:

•Add the sliced red and green bell peppers, carrots, and snap peas to the skillet.

•Stir-fry for 3-5 minutes until the vegetables are tender but still crisp.

4. Add Spices to Create Curry Base:

•Sprinkle curry powder, cumin, coriander, turmeric, and chili powder (if using) over the vegetables.

•Stir well to coat and cook for 1 minute to release the spices’ aroma.

5. Add Coconut Milk and Simmer:

•Pour in the coconut milk, fish sauce (if using), and brown sugar. Stir to combine.

•Bring the mixture to a gentle simmer, allowing the flavors to meld for 3-4 minutes.

6. Cook the Shrimp:

•Add the shrimp to the skillet and stir into the curry base.

•Cook for 5-7 minutes until the shrimp turn pink and are cooked through. Avoid overcooking.

7. Adjust Seasoning and Finish:

•Taste the curry and adjust salt, sugar, or spice level as desired.

•Optional: Add spinach or leafy greens in the last minute of cooking and stir until wilted.

8. Garnish and Serve:

•Remove from heat and garnish with fresh cilantro.

•Serve hot over cooked jasmine or basmati rice with lime wedges on the side for a citrusy kick.