Step 1

In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.

Step 2

Season shrimp with salt and pepper, to taste.

Step 3

Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.

Step 4

Add onion and bell pepper to the Dutch oven. Cook, stirring occasionally, until tender, about 3-4 minutes.

Step 5

Stir in red curry paste, garlic and ginger until fragrant, about 2 minutes.

Step 6

Stir in coconut milk and vegetable stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.

Step 7

Stir in rice, shrimp, lime juice and cilantro.

Step 8

Serve immediately.