Start by cleaning the shrimp thoroughly; if they are frozen, ensure they're fully thawed. Pat them dry with a paper towel to remove excess moisture.

Dice the white onion, slice the red bell pepper, and chop the jalapeño to your preferred spice level.

In a large pan, heat 2 tablespoons of oil over medium-high heat and add the diced onion, sliced bell pepper, and chopped jalapeño; sauté for 4-5 minutes.

Lower the heat slightly and pour in one can of coconut milk. Add 2 tablespoons of red curry paste, 2 teaspoons of fish sauce, and 1 tablespoon of brown sugar. Whisk until well combined.

Mix cornstarch with 2 tablespoons of cold water, then add to the curry and let simmer for about 5 minutes until thickened.

Return the shrimp and sautéed vegetables back to the pan and cook for an additional 3-5 minutes until the shrimp is opaque and pink.

Remove from heat and serve hot topped with Thai basil and lime wedges; serve with jasmine rice or naan.