Coconut Shrimp Curry with Rice

In a large skillet or saucepan, heat coconut oil over medium heat.
Add diced onions and cook until softened.
Stir in red curry paste and cook for a minute until fragrant.
Pour in coconut milk, chicken broth, and a bit of fish sauce.
Bring to a simmer.
Add peeled and deveined shrimp, along with diced bell peppers, bamboo shoots, and sliced carrots. Simmer until shrimp are pink and cooked through.
Serve the curry over cooked jasmine rice, garnished with fresh cilantro and lime wedges.
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