Start by heating a large skillet over medium heat and adding the oil, swirling to coat the bottom. When it shimmers and you hear a gentle sizzling, add the red curry paste and cook for about 30 seconds, stirring constantly until fragrant and aromatic.
Pour in the coconut milk, stirring to combine with the curry paste. Bring the mixture to a gentle simmer, letting it bubble softly for 3-4 minutes, filling your kitchen with a rich, tropical aroma.
Gently add the shrimp into the simmering sauce, stirring to coat evenly. Cook for 2-3 minutes until they turn pink and opaque, producing a satisfying sizzle and a beautiful color change.
Next, toss in the sliced bell peppers or your choice of vegetables, stirring to distribute. Cook for another 2 minutes until they soften slightly but still retain their vibrant color and crunch.
Finish by squeezing in fresh lime juice, then adding the spinach or greens, stirring until they wilt and turn bright green, which takes about 1 minute. Taste the curry and stir in fish sauce if desired for added depth.
Remove the skillet from heat and let the curry rest for a couple of minutes to allow flavors to meld. Serve hot over steamed rice or noodles, garnished with extra lime or herbs if you like, for a cozy and flavorful meal.
