Prep everything: seed and cut the 1 red bell pepper into strips, confirm the 6 ounces fresh mushrooms are sliced, and have the 1/2 pound uncooked, peeled shrimp ready.

Heat a skillet over medium-high heat until hot, then add 1 teaspoon cooking oil.

Add 2 tablespoons red curry paste to the skillet and whisk or stir for about 30 seconds to bloom the paste.

Pour in 12 ounces coconut milk and add 1 tablespoon fish sauce; whisk until the sauce is smooth and combined.

Add the sliced mushrooms and the red pepper strips to the skillet and cook, stirring occasionally, for about 3 minutes.

Add the shrimp to the curry and cook, stirring, for about 2 minutes, or until the shrimp are opaque and cooked through.

Stir in 8 fresh basil leaves (optional), remove from heat, and serve the curry over cooked rice.