Heat 1 tbsp of olive oil in a large skillet or wok over medium heat. Add 3 cloves of minced garlic and 1 tbsp of grated ginger, sautéing for 1 minute until fragrant.

Stir in 2 tbsp of red curry paste and cook for another minute to release its oils and flavors.

Pour in one 13.5 oz can of full-fat coconut milk, stirring constantly until smooth. Bring the mixture to a gentle simmer and let it cook for 5 minutes.

Add 1 lb of peeled and deveined shrimp to the simmering curry sauce. Cook for 3 to 4 minutes, or until the shrimp turn pink and opaque.

Stir in the juice of 1 lime, and remove the skillet from the heat.

Serve the warm curry over 2 cups of cooked rice, garnished with 2 tbsp of freshly chopped cilantro.