Begin by gathering and prepping all of your ingredients according to the ingredients list above to have organized and ready for use.

If serving the optional side/accompaniment of jasmine rice, prepare the rice according to your package instructions, and keep warm.

To prepare the coconut curry shrimp, place the shrimp into a bowl and add in 1 teaspoon of the red curry paste as well as 1 teaspoon of the yellow curry powder, plus a couple of pinches of salt and black pepper, and toss to coat the shrimp well.

Place a large, heavy-bottom skillet over medium-high heat, and add in 1 tablespoon of the coconut oil; once very hot, add in the shrimp (working in batches if necessary) and allow it to sear and become charred/golden and cooked through on both sides, about 2-3 minutes. Remove the shrimp from the pan and set aside for a moment.

Into the same pan add another 2 tablespoons of the coconut oil; once melted, add in the onion along with a pinch or two of salt and pepper, and saute for a couple minutes just until softened, with no color.

Next, add in the garlic, the lemongrass and the ginger, along with the rest of the red curry paste and yellow curry powder, and stir together until the mixture becomes aromatic, about 30 seconds to 1 minute. Sprinkle in the brown sugar and stir to incorporate.

Add in the chicken broth or stock, the coconut milk, the coconut cream, and the fish sauce, and stir to combine. Bring the sauce to a vigorous simmer, then reduce the heat slightly and allow the sauce to simmer for about 8-10 minutes, until slightly thickened (the sauce will not be very thick, rather more like a reduced coconut milk). Turn the heat off.

Squeeze in the small amount of lime juice, and fold into the sauce the seared shrimp, plus the ¼ cup cilantro leaves.

Serve the coconut curry shrimp spooned over the cooked jasmine rice, topped with extra cilantro and sliced red chilis, if desired.