Step 1

Heat oil over medium high heat in a pan and sauté shallots for 3-4 minutes. Add Thai red curry paste and cook for 5-6 minutes, stirring continuously. Add in ginger and garlic and cook for a couple more minutes.

Step 2

Add in bell peppers and sauté for 5 minutes. Stir in coconut milk along with ½ cup water, soy sauce, fish sauce and brown sugar. Simmer for 5-8 minutes.

Step 3

Stir in basil. Taste and adjust the flavor to your liking. At this point you can add more curry paste, soy sauce or sugar and simmer for few more minutes.

Step 4

Add shrimp and cook for 5-6 minutes, or until cooked through. Stir in lime juice. Garnish it with desired garnishes and serve immediately with warm jasmine or basamati rice.