This recipe can easily be made vegan by substituting the shrimp for beans or tofu and omitting the butter. 

• 2 tablespoons organic butter
• 1 pound medium shrimp, peeled and deveined  (save shells to enhance the flavor of the vegetable stock)
• 2 cloves garlic, minced
• 1 onion, diced
• 1 red bell pepper, diced
• Celtic or Himalayan salt and freshly ground black pepper, to taste
• 1 tablespoon freshly grated ginger
• 2 tablespoon red curry paste
• 2 (8-ounce) cans unsweetened coconut milk
• 2 cups vegetable stock
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

1. In a large saucepan add the 2 cups of vegetable stock and add in the shrimp shells (May also add end of red pepper and onion to add flavor.)
2. Once boiled, strain broth and set one cup aside.  Add in coconut milk and heat 8-10 minutes until thickened.
3. Melt butter in a large saute pan oven over low heat saute the garlic.  After three minutes turn the heat to medium and add the onion and red bell pepper, cook until softened about 5 minutes and add in one cup of the reserve vegetable stock from the saucepan.
4. Turn up to high heat and stir in the red chili paste.  Once stock is boiling add in shrimp. As the shrimp turn pink add in the ginger.
5. Both the saucepan and the saute pan should finish together.
6. Combine ingredients in larger pan and add  lime juice and cilantro.
7. Serve immediately. May serve over rice.