In a medium saucepan, bring 1.5 cups of water to a boil. Add 1 cup of basmati rice, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes until the water is absorbed and the rice is tender.

While the rice is cooking, take 1 pound of peeled and deveined shrimp and place it in a bowl. Season the shrimp with kosher salt and freshly ground black pepper.

In a large stockpot, melt 2 tablespoons of unsalted butter over medium-high heat. Add the seasoned shrimp to the pot and cook for about 2-3 minutes until they turn pink and opaque. Remove the shrimp and set aside.

In the same pot, add 1 diced onion and 1 diced red bell pepper. Sauté for about 3-4 minutes until the vegetables become tender.

Stir in 2 tablespoons of red curry paste, 3 minced garlic cloves, and 1 tablespoon of freshly grated ginger. Sauté for about 2 minutes until fragrant.

Pour in 1 can of coconut milk and 4 cups of vegetable stock. Season with kosher salt and pepper. Bring to a boil, then reduce heat and let it simmer for 8-10 minutes.

Stir in the cooked basmati rice, sautéed shrimp, the juice of 1 lime, and ¼ cup of chopped cilantro. Mix well and heat through for an additional minute.