Red Thai Curry

Ingredients for two servings:
One large onion, sliced, which should amount to a bit more than 2 cups or 350g (see pictures below)
One red or green bell pepper, sliced (see pictures below)
One or two serrano or jalapeno peppers, according to your taste, sliced (see picture below)
Five or six slices of fresh ginger (see picture below)
One thirteen and one half fluid ounce (400 ml) can of coconut milk (see picture below)
This should be unsweetened. You do not want the sweetened preparation intended for Pina Coladas.
One tablespoon (15ml) red Thai curry paste (see picture below)
One tablespoon (15ml) Thai fish sauce (see picture below)
This fish sauce provides the salt for this curry. I don't add additional salt.
One half pound (250g) raw peeled shrimp
Two tablespoons (30ml) whole fresh basil leaves, preferably Thai basil

Method:

Cut the ends off the onion, peel it and set it on end. Slice it one way and then the other. You now have neat spears of onion.

Cut the ends off the bell pepper, halve it and remove the white tissue and seeds, then slice all four pieces into strips.
Slice the serrano or jalapeno pepper(s) and mince the ginger.

Here are examples of the fish sauce, curry paste and coconut milk.

At this point you may want to cook your rice before proceeding with the curry. Make one cup of rice for two people. Jasmine rice is traditional. I like to use Basmati fragrant rice.
In a two quart (2l) saucepan, bring the coconut milk to a simmer. Add the curry paste, mix well and simmer for five minutes. Increase heat to medium high and add the onion spears, the pepper slices, the ginger, and the shrimp. Bring to a slow boil and boil this mixture with frequent stirring for five minutes. Reduce heat to low and add the fish sauce and basil leaves. Serve immediately over rice. You may like to top the curry with chopped fresh coriander (cilantro) and basil leaves.