Warm up 1 1/2 Tablespoons of oil in a stockpot or dutch oven on medium heat.
After adding the shrimp, cook for 3-4 minutes before transferring them to a plate.
Once the pot is hot, pour in the remaining oil and then add the diced onion, garlic, bell pepper and ginger. Cook for 4-5 minutes until the onions turn golden.
Add the red curry paste and let it cook for a minute.
Incorporate the chicken broth and coconut milk.
After heating for 4 minutes, toss in the shrimp and broccoli florets.
Continue cooking until the broccoli becomes tender, which should take approximately 3-4 minutes.
Notes
Add Heat: If you prefer your red curry shrimp to have an extra kick of spiciness, consider adding Thai chilis to the dish. These small but mighty peppers pack a punch of heat and can take your curry to the next level.
Limes: For a burst of freshness and tanginess, squeeze some lime juice over your curry just before serving. Incorporating the zest will also infuse your curry with a zesty, citrusy essence that enhances the overall taste
Hint of Sweet: If you prefer a touch of sweetness to balance the spiciness, add a drizzle of honey to your curry. The honey will not only add a subtle sweetness but also help to round out the flavors and provide a pleasing contrast.