1. Heat oil or ghee in a medium-sized skillet.
2. Sauté mashed garlic, ginger, diced shallot or onion, and red bell pepper in oil or ghee until tender.
3. Sprinkle in curry powder, crumbled dried red chilies, lime juice and zest. Stir in coconut milk and puree with an immersion blender or in a food processor until smooth.