Prepare the Ingredients

1. Mise en Place: Gather and prepare all ingredients, peeling and deveining the shrimp, slicing the bell pepper, and chopping the garlic and ginger.

Cook the Vegetables

1. Heat Oil: In a large skillet or wok, heat the vegetable oil over medium heat.
2. Sauté Aromatics: Add the minced garlic and grated ginger, sautéing for about 1-2 minutes until fragrant.
3. Add Vegetables: Toss in the sliced red bell pepper and snap peas. Cook for another 3-4 minutes until the vegetables are tender-crisp.

Make the Curry Sauce

1. Combine Ingredients: Add the red curry paste to the skillet, stirring well to coat the vegetables.
2. Add Coconut Milk: Pour in the coconut milk, fish sauce, brown sugar, and lime juice. Stir to combine and bring to a gentle simmer.

Cook the Shrimp

1. Add Shrimp: Add the peeled and deveined shrimp to the skillet. Cook for 5-7 minutes or until the shrimp are pink and opaque.
2. Taste and Adjust: Taste the sauce and adjust seasoning as needed, adding more fish sauce or lime juice to your preference.

Serve

1. Garnish: Remove from heat and garnish with fresh cilantro.
2. Serve Immediately: Serve over rice or with warm naan for a complete meal.