1.   To a soup pot placed over medium heat, drop in the coconut oil. When melted, drop in the sliced onions, yellow bell pepper/capsicum and red bell pepper/capsicum. Stir occasionally as you cook for 4 minutes, until the vegetables are al dente.

2.   Make a clearing in the center and drop in the tomato paste. Spread the tomato paste and cook for 1 minute. Add the grated ginger and grated garlic. Stir well to coat all the vegetables

3.   Add the Thai green or red curry paste, stirring and cooking for 2 minutes. Pour in the broth, Thai fish sauce and sweetener. Stir and cover the pot with a lid. Bring to a light boil. Pour in the coconut cream. Stir until coconut cream has dissolved into a homogenous mixture. Bring to a light boil. Cover pot with a lid

4.   Drop the shrimp into the pot and cook, stirring occasionally, until shrimp are pink and cooked through. About 3-4 minutes

5.   Season with the dry basil leaves, salt and white pepper, the fresh lime juice and the chopped cilantro/coriander. Stir well. Reduce heat to medium low and simmer for 10 minutes. Serve immediately, while fresh and hot. Enjoy!