Mamta
Cut into 2-inch chunks, pat dry, and place in a bowl. Season with salt, lime zest, & 1 tbsp lime juice. Massage gently.
Heat coconut oil in a pan. Add shallots and sauté until golden. Add garlic, lemongrass, & chilies, sauté for 3-4 minutes.
Reduce heat to low, then grate ginger and turmeric and add Thai curry paste, cook for 1 minute.
Add stock, kaffir lime leaves, salt, carrots, and bell pepper. Cover and simmer for 5 minutes until carrots are tender.
Stir in coconut milk, fish sauce, and lime juice. Taste and adjust.
Add fish & veggies, sauce, Thai curry paste, or garlic chili paste. Cook them.
Sprinkle with Thai basil and regular basil. Serve with lime wedges over rice.