In a saucepan, cook the basmati rice in 1½ cups of water according to package directions. Set aside once done.

Lightly season the shrimp with salt and pepper.

In a large pot or Dutch oven, melt the butter over medium-high heat. Add the shrimp and cook for 2–3 minutes until pink. Remove and set aside.

In the same pot, add the diced onion and red bell pepper. Sauté for 3–4 minutes until tender.

Stir in the red curry paste, garlic, and ginger. Cook for about 2 minutes until fragrant.

Pour in the coconut milk and vegetable broth. Season with additional salt and pepper if needed. Bring to a boil, then reduce heat and let simmer for 8–10 minutes until slightly thickened.

Return the cooked shrimp to the pot along with the prepared rice, lime juice, and chopped cilantro. Stir well.

Serve hot and enjoy.