Step 1

Heat a large, high-sided skillet (I used cast iron) over medium heat for about 2 minutes.

Step 2

Toss the shrimp with salt, freshly ground black pepper, and 1 tablespoon of olive oil.

Step 3

Add 2 tablespoons of olive oil to the hot skillet. Add shrimp without overcrowding (you might have to cook in 2 batches).

Step 4

Cook shrimp, flipping it once or twice, on medium heat, about 3-4 minutes, until pink. Remove from heat.

Step 5

Add thinly sliced bell pepper and 1 tablespoon of olive oil to the same, now empty, skillet, and cook it for about 4 minutes, occasionally stirring, on medium heat, until a little bit charred. Remove the cooked bell pepper to the plate.

Step 6

To the same, now empty, skillet, add coconut milk, red curry paste, fish sauce, honey, and lemon juice. Cook, constantly stirring, on medium heat, for about 5 minutes until all the ingredients blend and the coconut milk sauce has an even consistency.

Step 7

Add fresh spinach and continue cooking, stirring, until it wilts completely.

Step 8

Add sliced bananas and cooked sliced bell peppers. Stir to combine.

Step 9

Return the cooked shrimp to the skillet with the red curry coconut milk sauce and reheat.

Step 10

When serving, garnish with fresh lemon slices.