In a large saucepan, bring 1 ½ cups of water to a boil. Add basmati rice and salt, reduce heat to low, cover, and simmer for 15 minutes.

Season shrimp with salt and pepper. In a Dutch oven, melt 2 tablespoons of butter over medium-high heat. Add shrimp and sauté for 2-3 minutes until pink, then transfer to a plate.

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

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

Pour in coconut milk and vegetable stock, season to taste. Bring to a boil, then reduce to simmer for 8-10 minutes.

Add cooked rice, sautéed shrimp, lime juice, and cilantro to the pot. Stir and cook for another 2 minutes.