STEP ONE MELT coconut oil in large saucepan over medium heat. Add onion and garlic. Cook 5 to 7 minutes, stirring frequently, until onions are translucent.
STEP TWO WHISK in coconut milk, curry paste, fish sauce and ground red pepper. Simmer 20 to 30 minutes until sauce has thickened. Remove from heat and stir in lime juice.
STEP THREE SERVE as desired with rice and vegetables. Top with cilantro.
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