In a medium saucepan, combine 1 cup of basmati rice with 1.5 cups of water. Bring to a boil, then reduce to low, cover, and simmer for 15–20 minutes, until fluffy.

Season 1 pound of medium shrimp with kosher salt and black pepper. Set aside while you heat the butter.

Melt 2 tablespoons of unsalted butter in a large stockpot. Add the shrimp and sauté for 2-3 minutes until pink and opaque. Remove and set aside.

In the same pot, add diced onion and red bell pepper. Cook for 3-4 minutes until tender and translucent.

Stir in 2 tablespoons of red curry paste, minced garlic, and grated ginger. Cook for 2 minutes until fragrant.

Pour in 1 can of coconut milk and 3 cups of vegetable stock. Season with salt and pepper and bring to a boil, then simmer for 8-10 minutes.

Return shrimp to the pot along with cooked basmati rice, 2 tablespoons of fresh lime juice, and chopped cilantro. Warm through for 2-3 minutes.

Ladle into bowls, garnish with additional cilantro, and serve with lime wedges if desired.