Spicy Shrimp Curry

Core and slice your bell peppers into thin strips. Set aside.
To a large skillet with deep sides, heat the avocado oil on medium heat.
Place your shrimp into the skillet and fry for 30 seconds on one side.
Flip, then sear for another 15 seconds. Remove the shrimp and set aside.
To the same skillet, add the minced garlic and ginger. Sauté on medium heat for 30-45 seconds until fragrant.
Add the sliced bell peppers to the pan and cook for 4-5 minutes, until they begin to soften. Season the veggies with half of the salt and cayenne.
Pour in the curry paste, and stir it with a wooden spoon to fry until fragrant.
Pour in the can of coconut milk, stirring consistently with the spoon, until a curry sauce forms.
Turn the heat to low and stir in the rice vinegar and soy sauce.
Season with the remaining salt and cayenne pepper.
Finally, add back in your shrimp and simmer until they are cooked through.
Serve hot with freshly chopped cilantro or parsley, over fluffy white rice. Enjoy!