In a medium saucepan, bring water to a boil and add basmati rice according to the package instructions. Reduce heat to a simmer and cover, cooking for about 15 minutes until water is absorbed and rice is fluffy. Once done, remove from heat and let it stand covered for another 5 minutes. Fluff the rice with a fork and set it aside.

While the rice is cooking, season the shrimp with kosher salt and freshly ground black pepper. Set aside as you heat the butter.

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

In the same pot, add another tablespoon of butter if desired, then toss in diced onion and red bell pepper. Sauté for 3-4 minutes until softened and translucent.

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

Pour in coconut milk and vegetable stock, stir to combine, and season with additional salt and pepper. Increase heat and bring to a gentle boil, then lower to a simmer for about 8-10 minutes.

Stir in the cooked rice, sautéed shrimp, and freshly squeezed lime juice. Cook for an additional minute until heated through, then garnish with cilantro.