Thai Shrimp Yellow Curry - Sprinkles & Sea Salt

Ingredients

• 2 tbsp coconut oil
• 1 large carrot, peeled and sliced thin
• 1 head baby bok choy, chopped
• 1 red bell pepper, seeds removed, cut into 1″ chunks
• 1 plum tomato, chopped
• 1 cup pineapple, chopped
• 2 tbsp* yellow curry paste
• 2 13.5oz cans coconut milk
• 2 tsp fish sauce
• 1 tbsp palm sugar
• 2 cloves garlic, crushed
• 1/4 tsp salt
• 1 pound shrimp, tails removed
• 3 kaffir lime leaves**
• fresh cilantro
• lime slices