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In a medium skillet, bring ¼ cup coconut milk to a boil.
Add the curry paste, whisk together and bloom for 30 seconds.
Add the rest of the coconut milk and bring to a boil.
Add the brown sugar and stir to combine.
Add the red bell pepper and asparagus to the skillet and cook until crisp tender, 6 minutes.
Spritz in some lime juice.
Add the shrimp and cook until opaque, 3 minutes.
Serve curry over rice and top with torn basil and more spritzed lime.