Prepare the Shrimp:
In a bowl, combine the shrimp, soy sauce, red pepper flakes, turmeric, garlic powder, and white pepper. Stir to coat the shrimp evenly, then set aside.
Prep the Vegetables:
Grate the garlic and ginger. Finely chop the shallot and slice the bell pepper.
Cook the Shrimp:
Heat the vegetable oil and butter in a large skillet over high heat.
Add the shrimp in a single layer and sear for 1 minute per side. Remove the shrimp from the skillet and set aside.
Cook the Vegetables:
In the same skillet, add the sliced bell pepper and sauté for about 5 minutes, or until it starts to soften.
Add the grated garlic, ginger, and chopped shallot. Cook for 2 minutes, or until soft and fragrant.
Deglaze and Build the Curry:
Deglaze the skillet with chicken or vegetable broth, scraping up any browned bits from the bottom. Simmer for 2 minutes.
Stir in the red curry paste, brown sugar, turmeric, cumin, coriander, white pepper, soy sauce, and fish sauce. Cook for 1 minute, stirring frequently.
Pour in the coconut milk and bring to a boil. Reduce the heat and simmer for 5 minutes, allowing the sauce to thicken.
Finish the Curry:
Stir in the lime juice, sriracha (if using), and Thai basil. Add the seared shrimp back into the skillet and simmer for no longer than 1 minute, just to heat through.
Serve:
Top the curry with cilantro, fried onions, scallions, and chili pepper. Serve with steamed rice and a crunchy cucumber salad for a complete meal.