In a large saucepan, bring 1½ cups of water to a boil over high heat. Add basmati rice and reduce heat to low. Cover and let simmer for about 15 minutes until tender and fluffy.

Season the medium shrimp with kosher salt and black pepper. In a Dutch oven, melt butter over medium heat. Add shrimp and sauté for 2-3 minutes until pink and opaque.

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

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

Pour in coconut milk and vegetable stock, stirring to combine. Season with salt and pepper to taste. Bring to a boil, then reduce to a simmer for 8-10 minutes.

Add cooked basmati rice and sautéed shrimp back into the pot, along with lime juice and cilantro leaves. Stir gently and heat through for 2-3 minutes.