To prepare the Lemongrass (1 stalk), remove any outer discolored or loose layers. Smash the stalk with your knife 1-2 times. Set aside approx. 1" of the stalk and mince. Reserve the remaining stalk.
Heat the Canola Oil (1 tablespoon) in a sauce pan over medium heat. Once hot, add Garlic (2 clove), Fresh Ginger (1 inch), Scallion (1), and Lemongrass. Cook 1-2 minutes until fragrant.
Add Carrot (2) and Red Bell Pepper (1) and cook 2 minutes.
Add Red Curry Paste (2 tablespoon), stir to combine, and let it cook out for 1-2 minutes. Stir to make sure paste doesn't burn.
Add Light Coconut Milk (1 can) and Vegetable Stock (1/2 cup) and stir to combine. Add remaining lemongrass stalk and bring to a simmer for 5 minutes.
Add Shrimp (0.5 pound) and cook until the shrimp is firm and pink. Remove lemongrass and garnish with green parts of scallion and Fresh Cilantro (to taste).
Serve with White Rice (to taste).