Place a large skillet over medium-high heat and add 2 tablespoons of coconut oil. Let it heat for about 1 minute until shimmering slightly.

Add 3 tablespoons of red curry paste directly to the hot oil and stir constantly for 2 minutes until darkened and fragrant.

Pour in the entire can of coconut milk while stirring continuously. Bring the mixture to a gentle simmer over medium heat.

Add 3 minced garlic cloves, 1 tablespoon of fish sauce, 1 teaspoon of brown sugar, and 1/2 teaspoon of salt to the simmering curry. Stir well and let it simmer for 2 minutes.

Add 1 sliced red bell pepper and 1 cup of trimmed green beans to the curry sauce. Stir to coat evenly and let simmer for 4 minutes.

Increase the heat to medium-high and add 1 pound of peeled, deveined shrimp to the curry. Stir gently to coat all the shrimp in the sauce.

Simmer for 4 to 5 minutes, stirring occasionally, until all shrimp have turned pink and opaque throughout.

Remove the skillet from heat and stir in 1 tablespoon of fresh lime juice. Taste the curry and adjust salt or lime juice as needed.