Add minced garlic to the pan (if there isn’t much oil left, add another tablespoon of coconut oil) and sauté about 2-3 minutes or until soft and fragrant. Stir in onion, red bell pepper, and dash of salt and pepper then toss to coat. Cover the skillet and cook veggies about 5 minutes, stirring occasionally. Mix in ground ginger and curry paste, stir to coat, then cook another 5 minutes, stirring occasionally, and scraping the bottom so curry paste doesn’t harden too much. Next, add in the sugar snap peas and coconut cream. Increase the heat and bring mixture to a boil. Once boiling, reduce heat to low, cover, and cook for 6-8 minutes (read step 4 really quick).* Lastly, remove lid, stir in shrimp and cilantro, then cook for another 5 minutes.