Cook the rice by bringing 1.5 cups of water to a boil in a medium saucepan, adding the basmati rice, then reducing to a simmer for 15 minutes.

Season shrimp with kosher salt and pepper.

In a large stockpot, melt butter and sauté the seasoned shrimp until pink and opaque, then set aside.

Sauté diced onion and red bell pepper in the same pot until translucent and soft.

Stir in the red curry paste, minced garlic, and grated ginger; cook until fragrant.

Add coconut milk and vegetable stock, season, and bring to a boil, then simmer for 8-10 minutes.

Return the shrimp to the pot, add the cooked rice, lime juice, and cilantro; cook for another 2 minutes.

Serve in bowls and garnish with fresh cilantro.