Step 1

In a medium-size bowl, toss together the shrimp, jalapeño (or long red chili), garlic, and lime zest. Sprinkle with a little salt and pepper and toss well to combine.

Step 2

Heat a large skillet or wok, over medium-high heat, and add two tablespoons of coconut oil. Add the shrimp to the pan, and cook until opaque and pink on both sides, about 2 minutes. Remove the shrimp and place it in a clean bowl and set aside.

Step 3

Let the same pan heat up again, then add the remaining coconut oil to the pot. Toss in the onions, peppers, and ginger season with salt and pepper and stir to toss. Cover and cook until the vegetables have slightly softened, about 5 minutes. Add in the curry paste and stir to coat. Cook for 5 minutes, occasionally stirring, scraping the bottom. Add the 1½ cans of the coconut milk reserve the rest if needed.

Step 4

In the meantime, cook the rice noodles according to the package directions, strain, return to pan to keep warm.

Step 5

Increase heat and bring the mixture to a boil, then reduce the heat to low, cover, and cook for five minutes. Return the shrimp to the pan and add the bean sprouts, cilantro/basil and cook for about five more minutes.

Step 6

To serve, place a handful of rice noodles in a bowl and cover with the shrimp curry. Top with extra cilantro/basil or and sliced jalapeños and give it a good squeeze of lime. Serve immediately.