Heat oil in a skillet or wok over medium high heat. Add onion, bell pepper, and snow peas and sauté for 3 – 4 minutes, stirring frequently, until the onions start to soften.
Add garlic and curry paste and stir fry for 1 – 2 minutes.
Add coconut cream, chicken stock, lime juice, and fish sauce. Bring to a boil and reduce heat to a simmer. Simmer for 5 – 7 minutes.
Raise heat to medium. Add shrimp and cook 3 – 4 minutes, stirring frequently, until the shrimp are pink and just cooked through.
