Heat a medium skillet over medium heat and add the neutral oil. Once shimmering and fragrant, stir in the red curry paste and cook for about 1 minute until it releases a spicy aroma.
Add the diced onion and sliced bell pepper (if using) to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables soften and the mixture becomes slightly fragrant and translucent.
Pour in the entire can of coconut milk, stirring well to combine with the curry paste. Bring the mixture to a gentle simmer, watching for a glossy, vibrant sauce that bubbles softly around the edges.
Gently add the raw shrimp to the simmering sauce, spreading them evenly. Cook for 3-4 minutes, stirring gently once or twice, until the shrimp turn opaque and pink and the sauce thickens slightly.
Stir in the grated ginger and minced garlic, cooking for a further minute until fragrant. Squeeze fresh lime juice over the curry and taste, adjusting with salt as needed for balance.
Turn off the heat and let the curry rest for a couple of minutes to allow flavors to meld and the sauce to thicken to a silky consistency.
Serve the shrimp coconut curry hot over steamed rice, garnished with fresh herbs like cilantro or Thai basil if desired. The sauce should be glossy and fragrant, with perfectly cooked shrimp ready to enjoy.
