Follow your taste buds with this recipe – depending on how much spice you can handle, you can rev up the flavor by adding more curry – barely a ¼ teaspoon at a time. In a large saucepan over medium-high heat, combine the broth through the red bell pepper and bring to a boil. Lower the heat to a simmer for 8 minutes. Add the coconut milk and shrimp and continue to cook until the shrimp are pink, then add the rest of the ingredients. Use the green onion and the jalapeno (optional) for garnish.