Step 1: Rinse the jasmine rice under cold water until the water runs clear. Combine rice, water, and salt in a pot. Bring to a boil, cover, reduce heat, and simmer for 12–15 minutes. Fluff and set aside.

Step 2: Heat oil in a large skillet or saucepan over medium heat. Add sliced onion and sauté for 3–4 minutes until softened.

Step 3: Add minced garlic and grated ginger, cooking for 1 minute until fragrant.

Step 4: Stir in the red curry paste and cook for 1–2 minutes to release its aroma.

Step 5: Pour in coconut milk and broth. Stir well and bring to a gentle simmer. Cook for 8–10 minutes until the sauce slightly thickens.

Step 6: Add bell pepper and snap peas. Simmer for 3–4 minutes until vegetables are tender-crisp.

Step 7: Add shrimp to the curry and cook for 3–5 minutes until pink and cooked through.

Step 8: Season with fish sauce, sugar, and lime juice. Taste and adjust seasoning as needed.

Step 9: Remove from heat and garnish with fresh basil or cilantro.