Heat light, neutral oil in a skillet over medium-high heat. When hot, add sliced scallions, minced garlic, and ginger paste. Stir until very fragrant, about 1 minute, then add thinly sliced onion and bell pepper. Cook, stirring occasionally. Vegetables should still be crisp. Season with Kosher salt.
Add coconut milk and red curry paste, then stir until the paste dissolves. Add whole basil leaves, Kaffir lime leaves, fish sauce, granulated sugar, and turmeric. Stir until well mixed.
Place shrimp in the skillet, then reduce the heat to medium. Cover and cook until the shrimp have turned opaque. Stir in the juice of 1 lime, then taste the sauce and adjust seasoning as needed.
Serve over rice with chopped peanuts, fresh cilantro and basil, and thinly sliced Thai chilis.
The shrimp poach directly in the red curry sauce, infusing them with all that delicious flavor!