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Add olive oil to a large, heavy bottomed pot and set over medium heat.
Add onion and cook for 8 to 10 minutes, or until the onions are softened and golden brown.
Add ginger and garlic and cook for 1 minute more, or until very fragrant.
Season with ¼ teaspoon salt and ¼ teaspoon pepper.
Add the red curry paste, stirring with a wooden spoon to coat all of the aromatics with curry paste.
Add the red pepper and saute for about 3 to 4 minutes, or until softened.
Add coconut milk, then fill the can about halfway with water and add that to the pot as well.
Bring to a simmer.
While the coconut milk simmers, season the shrimp with remaining salt and pepper.
Add the shrimp to the simmering sauce, then cover and cook for 3 to 4 minutes, or until the shrimp is cooked through.
Remove from heat and stir in lime juice and cilantro before serving with steamed rice.