Thai Coconut Shrimp Curry

combine shrimp with  soy sauce, chili flakes,  turmeric, garlic powder  and pepper, set aside

grate the ginger

grate the garlic cloves

finely chop the shallot

thinly slice the  bell pepper

heat oil and butter  over high

place shrimp in a single layer

sear 1 minute  per side, remove from skillet

add bell pepper, sauté for 5 minutes

add garlic, ginger and shallot, cook for 2 minutes

deglaze with chicken broth

stir in Thai red  curry paste

add sugar, turmeric, cumin, coriander,  pepper, soy and  fish sauce

stir in coconut milk

simmer for  5 minutes or until it starts  to thicken

add lime juice,  sriracha, and  Thai basil

add shrimp, simmer for  1 minute

top with cilantro,  fried onions  and chili flakes