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If you want to serve this recipe with rice, I suggest getting the rice going prior to starting the curry.
Add the oil and onion to a soup pot over medium-high heat. Sauté the onion for 5 minutes.
Stir in the garlic and curry paste and cook for 30 seconds.
Add the chicken broth and fish sauce. Let it come to a boil and cook for a couple of minutes.
Reduce the heat and stir in the coconut milk.
Add the shrimp and red bell pepper. Let it simmer gently (don't let it reach a crazy boil) for 5 minutes or until the shrimp are cooked through.
Add lime juice to taste (I use half a lime) and salt & pepper as needed, then stir in the cilantro, basil, and scallions prior to serving.