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Heat coconut oil in a large stockpot or Dutch oven over medium heat.
Add bell peppers and onion, and cook, stirring occasionally, until just tender, about 3-4 minutes. Stir in red curry paste, ginger and garlic until fragrant, about 1 minute.
Gradually whisk in chicken stock, tomato sauce, fish sauce and brown sugar. Bring to a boil; reduce heat and simmer until flavors have blended, about 10-15 minutes.
Stir in coconut milk and simmer until reduced and slightly thickened, about 10 minutes.
Stir in shrimp, and cook, stirring occasionally, until pink and cooked through, about 3-4 minutes.
Remove from heat; stir in basil, cilantro and lime juice; season with salt and pepper, to taste.
Serve immediately.